Total Time
40mins
Prep 40 mins
Cook 0 mins

A cool refreshing low carb addition to a summer meal.

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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