| 4 | Cucumbers, peeled in stripes, cut in half lengthwise, then into thick slices |
| 1 | Large Vidalia onion, peeled, cut in half both ways, then cut into 1/4 inch thick slivers of onion |
| 1 bunch | Cilantro (also called coriander leaf) washed and chopped just before using |
| 1 cup | Rice vinegar (don't buy seasoned vinegar, it contains sugar) |
| 6-8 tsp. | Splenda or sugar (I like this on the sweet side) |
| 2 tsp. | Asian sesame oil |
| 2 tsp. | Garlic puree (also called ground garlic) |
| | Coarse ground black pepper to taste |
Cut up cucumbers and onions and place in Ziploc bag or plastic bowl with snap-on lid. Combine rice vinegar, Splenda or sugar, sesame oil and garlic and pour over cucumbers. Let marinate in refrigerator 2-3 hours. (You can leave it longer, but I prefer this when the cucumbers are still slightly crisp.)
Just before serving, wash and chop cilantro. (Don't be afraid to use some of the stem; it is considered a delicacy in parts of Asia.) Drain cucumbers and combine with chopped cilantro, season with fresh ground pepper and serve.
This will keep in the refrigerator a day or two, but the vegetables won't be crisp. Of course this is best made with fresh-from-the-garden cucumbers, but if you only have from-the-store cucumbers, I recommend peeling the whole cucumber.
From kalynskitchen.blogspot.com: "As long as you use Splenda and avoid seasoned rice vinegar, this is a perfect salad for any phase of the South Beach Diet. I think it would taste great with Sauteed Scallops with Garlic, a French recipe. I'd also enjoy eating this with Curried Chicken on the Grill with Cilantro Chutney."