“A cool refreshing low carb addition to a summer meal.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss cucumber and salt and lets stand in colander for 30 minutes at room temperature.
  2. Pat cucumber dry with paper towels and put in bowl.
  3. Stir in vinegar, Splenda, shallots and jalapeno.
  4. Refrigerate until ready to serve.

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