Spicy Korean Cucumber Salad

Ingredients

• 1 English cucumber or 6 Persian cucumbers
• ¼ white onion, thinly sliced
• 1 green onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice or white vinegar
• 1 tablespoon Splenda® Monk Fruit Granulated Sweetener
• 1 tablespoon sesame oil
• 1 ½ teaspoons cayenne pepper
• 1 ½ teaspoons paprika
• 1 teaspoon sesame seeds