Spicy Cucumber Salad

Sweet and sour, hot and garlicky. Great served cold in the summer as an accompaniment for many Mexican foods. This recipe is also low-carb and low-calorie!

• Ready In: 20 mins
• Serves: 8-10
• Yields: 9 cups

Ingredients

• 3  cups Splenda granular
• 3  cups white vinegar
• 3  cups water
• 1  tablespoon garlic powder
• 1  tablespoon red pepper flakes
• 1  cup cilantro
• 1  cucumber
• 1⁄2  white onion
• 2  roma tomatoes
• 1  bunch green onion

Directions

1. Chop the cilantro.
2. Coarsely chop the cucumber, white onion, and Roma tomatoes (de-seeded prior to chopping).
3. Finely chop the green onions, both green and white parts.
4. Mix all ingredients in a container and refrigerate. Best if chilled for at least 1-2 hours, excellent if you leave it overnight.