Cucumber Crunch Salad

Cucumber Crunch Salad

21

"No oil is used in this cool and refreshing summer salad made with cucumbers, red onion, and rice wine vinegar."

Ingredients

10 m {{adjustedServings}} servings 48 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 694 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Combine cucumbers and red onion in a salad bowl.
  2. In a small bowl, stir together water, rice wine vinegar, SPLENDA(R) Granulated Sweetener, and seasoned salt. Pour over vegetables. Chill for 1 hour. Serve chilled or at room temperature.

Footnotes

  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 3/4 cup salad
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Reviews

21
  1. 24 Ratings

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Delicious and very refreshing - not to mention light! I love rice wine vinegar! I didn't use the water, didn't see the need for it as the cucumbers produce enough water on their own when combin...

I made this as an alternative for the regular cucumber salad made with sour cream, as one of my guests has a dairy allergy. I was surprised at how much I liked it! A perfect lo cal / dairy fre...

A refreshing salad...I used sugar in place of the Splenda and used only a splash of water instead of the recommended amount. It has plenty of liquid even without using the full amount of water.