4 whole English cucumbers
1 tsp salt
1/4 cup seasoned rice vinegar
3 tsp Splenda
- With a vegetable peeler, remove 4 evenly spaced strips lengthwise of the peel from each cucumber. Thinly slice. Place cucumber slices in medium bowl over a colander. Season with 1⁄2 tsp of salt. Let stand for 30 minutes at room temperature.
- After 30 minutes, discard any liquid still left in the bowl, pat cucumber dry with paper towels.
- In a medium sized skillet, combine vinegar and Splenda, heat to boiling over high heat. Cook until Splenda has completely dissolved, approximately 3-4 minutes. Transfer to serving bowl and add remaining 1⁄2 tsp of salt. Add cucumbers and toss to coat.
- Cover, chill in refrigerator for 1-4 hours, to blend flavors.
Degree of Difficulty
Degree of Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Inactive Time: 4 hours and 30 minutes
Total Time: 4 hours and 50 minutes
Adopted from Good Housekeeping
Serving size: 1⁄8 of a recipe (2.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
|– Calories From Fat||(4%)||0.43|
|% Daily Value|
|– Saturated Fat||0.01g||<1%|