Cucumber Crunch Salad14 Reviews
- Prep: 10 min
- Ready In: 10 min
“No oil is used in this cool and refreshing summer salad made with cucumbers, red onion, and rice wine vinegar.” - by Inspired by Home cooks
Original recipe yields 4 servings
- Combine cucumbers and red onion in a salad bowl.
- In a small bowl, stir together water, rice wine vinegar, SPLENDA® Granulated Sweetener, and seasoned salt. Pour over vegetables. Chill for 1 hour. Serve chilled or at room temperature.
Amount Per Serving (4 total)
- 48 cal
- 0.2 g
- < 1%
- 11.4 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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 combined wit..." See moreh salt plus rice wine vinegar is on the mild side. It really doesn't need to be diluted. I used regular salt vs. seasoned salt. This is a definite keeper."
"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 free subs..." See moretitution to the regular cucumber salad! I too omitted the water - not sure why it is included and why so much. It was plenty liquid-y enough. I also used just 1 teas. of white sugar as I am allergic to artificial sweeteners. Thanks for the recipe!!"
Broccoli Crunch Salad
Balsamic Brown Rice Salad
Just swipe to see more like this.