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Cucumber Crunch Salad

Cucumber Crunch Salad

  • Prep

    10 m
  • Ready In

    10 m
Inspired by Home cooks

Inspired by Home cooks

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

Jillian
35

Jillian

6/16/2010

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 with 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.

RAYRAYL
15

RAYRAYL

7/14/2010

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 substitution 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!!

Sheri S.
13

Sheri S.

8/3/2010

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.

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