Sweet and Sour Cucumbers
If you love Thai food but prefer less spice, try this ultra-easy Thai-inspired cucumber salad that’s refreshing, not hot.
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Sweet and Sour Cucumbers
If you love Thai food but prefer less spice, try this ultra-easy Thai-inspired cucumber salad that’s refreshing, not hot.
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| Servings | Prep Time |
| 2people | 10minutes |
| Passive Time |
| 15-120minutes |
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Ingredients
- 2pounds English hothouse cucumbersunpeeled, very thinly sliced
- 1tablespoon sea salt
- 1/2cup distilled white vinegar
- 1/4cup dillfinely chopped fresh
- 2packets Splenda
- 1/2teaspoon black pepperfreshly ground
Instructions
- Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
- Meanwhile, for dressing, stir vinegar, dill, splenda, and pepper in large bowl until splenda is dissolved.
- Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend
- Refrigerate at least 15 minutes and up to 2 hours; serve cold
Recipe Notes
2 lbs cucumber, chopped finely (1/8th to 1/4 inch) = 1 US quart=4 cups=2 servings