Cucumber Crunch Salad

Cucumber Crunch Salad

17 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  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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Adjust Servings

Original recipe yields 4 servings


  1. Combine cucumbers and red onion in a salad bowl.
  2. 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.

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Reviews (17)

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 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.



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.

Sheri S.

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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Amount Per Serving (4 total)

  • Calories
  • 48 cal
  • 2%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 11.4 g
  • 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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Broccoli Crunch Salad


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Balsamic Brown Rice Salad