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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is my version of the pickled vegetables they serve at Vietnamese restaurants. I have eliminated the sugar by using Splenda. This is a very refreshing and bright tasting side dish. It goes very well with rice based dishes or grilled meats. FYI - You can buy already prepared matchstick carrots in the grocery store. Ingredients:
1 english cucumber |
1/2 medium sweet white onion |
1/3 cup carrot (cut into matchsticks or sliced into 1/4 thick half-rounds) |
1/3 cup rice vinegar |
3 packets splenda sugar substitute |
Directions:
1. Peel the cucumber leaving small strips of green remaining.
2. Cut in half.
3. Slice halves into 1/2 thick slices.
4. Cut the onion into 1/4 thick rings.
5. Quarter the rings and separate the pieces.
6. Take the carrot matchsticks or half-rounds, onion, and cucumber and place them in a glass bowl.
7. In a small bowl, mix the rice vinegar and Splenda.
8. Pour over the vegetables, cover with plastic wrap, and refrigerate for 30 minutes.
9. The pickled vegetables need to be used within 24 hours.
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