Sweet and Spicy Cucumber Salad


  • 3 English cucumbers, halved and sliced
  • 2 teaspoons kosher salt
  • 1 cup rice vinegar
  • 1 cup water
  • 4 packs Splenda (or sugar equivalent)
  • ½ teaspoon crushed red pepper flakes
  • ½ cup diced red onion


  1. In a large colander, sprinkle the cucumbers with salt.
  2. Allow the cucumbers to sit with the salt so that the juices drain.
  3. After about 1 hour, simmer the vinegar, water, Splenda and crushed red pepper in a small saucepan.
  4. Reduce the liquid to ⅔ cup and remove from heat.
  5. Add onions to vinegar mixture before pouring over the cucumbers.
  6. Refrigerate before serving for a minimum of 30 minutes.

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