This is a really amazing cucumber salad. The cucumbers are limp but still crunchy.
YIELDS: 10 servings, each with 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 1 gram of protein.
INGREDIENTS:
- 4 peeled cucumbers, thinly sliced
- 1 1/2 tablespoons salt
- 1/4 cup water
- 3 tablespoons cider vinegar
- 3 tablespoons oil
- 2 tablespoons Splenda
- Pepper
INSTRUCTIONS:
- Peel and slice the cucumbers. Put them in a large bowl and sprinkle the salt over them. Stir the salt into the cucumbers, cover, and refrigerate overnight.
- An hour or so before serving, remove the cucumbers from the refrigerator and squeeze the water out of them, using your hands and working in small batches. The slices will go from kind of stiff and opaque to limp and almost translucent. Pour off the resulting water.
- Mix together the water, vinegar, oil, and Splenda, and salt and pepper to taste. This is the “dressing”-it should be light, tangy, and just slightly sweet. Pour this over the cucumbers, and mix them up. Chill until ready to serve.
