Pickled Cucumbers and Carrots With Basil - Low Calorie
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
2 1/2 cups
- Serves:
- 8
ingredients
- 1 cucumber
- 1 cup baby carrots, julienne sliced
- 1 cup fresh basil
- 1⁄4 cup distilled vinegar
- 8 Splenda quick packs
- 1⁄8 teaspoon salt
directions
- Peel cucumber with a peeler, peel the cucumber lengthwise into strips. When you get to the middle, chop remainder into cucumber chips. Chop basil finely.
- To an airtight container add cucumber, carrots, julienne sliced, basil.
- Dissolve Splenda and salt in vinegar. Add to veggies. Its ready to eat or store in fridge for later.
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