Spicy Korean Cucumber Salad

1 English cucumber or 6 Persian cucumbers

¼ white onion, thinly sliced

1 green onion, thinly sliced

3 cloves garlic, minced

For the dressing:

1 tablespoon low-sodium soy sauce

1 tablespoon rice or white vinegar

1 tablespoon Splenda® Monk Fruit Sweetener Jar

1 tablespoon sesame oil

1 ½ teaspoons cayenne pepper

1 ½ teaspoons paprika

1 teaspoon sesame seeds