Serves: 8
1 large English seedless cucumber -- unpeeled
1 medium onion -- halved
2 tablespoons Splenda or granulated sugar
1/4 teaspoon fine sea salt
1/4 teaspoon ground white pepper
1/4 teaspoon dried dill weed
1/4 cup cider vinegar
1/4 cup tap water
Using a mandoline with a thin-slice blade or a very sharp knife, thinly slice the unpeeled cucumber and the onion into a mediumb bowl. Add the sugar or Splenda, salt, pepper and dill weed, and toss to combine. Add the vinegar and water and toss to coate the salad evenly wioth the dressing. Let sit at room temperature for 15-20 minutes and then cover and refrigerate until ready to serve. Can be kept in a tightly sealed container up to 1 week.
1 Serving = 1/2 cup; Calories 17; Sugar 0g if using sugar substitute; Carbs 4g; Fat 0g; Sodium 50mg; Cholesterol 0mg; Protein .4g; Fivber 1.5g
Copyright © 2009 Carol Stevens, Shaboom's Kitchen, All Rights Reserved