Asian-Style Cucumber Salad

- 6   Serving Size - 1/6th of recipe   Points Plus per Serving - 2 Points+*
Calories - 75.1,   Total Fat - 2.6g,   Carbs - 13.4g,   Protein - 1.8g,   Fiber - 1.9g*
(*Calculations were done using the ingredient amounts as listed.  It is entirely possible that the total fat and calories of this dish are less than reported, because you will not end up eating/drinking all of the liquid that the cucumbers are in.)


3 pounds of seedless cucumbers, sliced very thinly ( I used my mandolin)
1 tsp. kosher salt
1/2 cup UNSEASONED rice vinegar
2 TBS toasted sesame oil
2 TBS honey
2 TBS lemon or lime juice
1 green onion, sliced
2 TBS finely chopped walnuts
1 TBS toasted sesame seed (optional) 
1 clove of garlic, minced
ground cayenne pepper, to taste
ground black pepper, to taste

  1. In large bowl, combine the cucumber slices and the salt.  Allow to sit for 15 minutes to draw out the moisture in the cucumbers.  Drain. 
  2. In another bowl, combine the rest of the ingredients.  Pour onto the cucumbers, cover, and let stand in refrigerator for 30 minutes to combine flavors.  You can adjust the spiciness of this dish by using as much or as little cayenne as you like.  
Adapted from Allrecipes