Directions:
- Peel the cucumber leaving small strips of green remaining.
- Cut in half.
- Slice halves into 1/2 thick slices.
- Cut the onion into 1/4 thick rings.
- Quarter the rings and separate the pieces.
- Take the carrot matchsticks or half-rounds, onion, and cucumber and place them in a glass bowl.
- In a small bowl, mix the rice vinegar and Splenda.
- Pour over the vegetables, cover with plastic wrap, and refrigerate for 30 minutes.
- The pickled vegetables need to be used within 24 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 12.36 Kcal (52 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 7.32mg | 0% | |
| Potassium | 55.35mg | 1% | |
| Total Carbs | 3.04g | 1% | |
| Sugars | 1.73g | 7% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 0.35g | 1% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 7.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 25.95 Kcal (109 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 15.38mg | 0% | |
| Potassium | 116.2mg | 1% | |
| Total Carbs | 6.38g | 1% | |
| Sugars | 3.63g | 7% | |
| Dietary Fiber | 1.02g | 2% | |
| Protein | 0.73g | 1% | |
| Vitamin C | 3.8mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 16.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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