Korean Carrot And Cucumber Salad - cooking recipe

Ingredients

3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Splenda granular or 1 teaspoon sugar
2 teaspoons canola oil
2 teaspoons sesame oil
1/2 teaspoon minced garlic
1/4 teaspoon ground red pepper
2 cups chopped and seeded cucumbers
1 (10 ounce) bag matchstick carrots
1 teaspoon sesame seeds, toasted

Preparation

Combine first 7 ingredients in a large bowl, stirring well with a whisk.
Add cucumbers and carrots and toss to coat.
Sprinkle with sesame seeds.