What about this?

Having a child with diabetes, I’m always looking for recipes which use Splenda or in which Splenda can easily be substituted for sugar. Here’s my adaptation of a recipe by Marlene Koch, a registered dietitian.

1/2 cup hot water
1/4 cup Splenda
1/4 cup natural rice wine vinegar
2 tablespoons sliced green onion
2 tablespoons minced fresh cilantro
1/2 teaspoon fresh grated ginger
1/2 teaspoon salt
1 small jalapeno, seeded and finely diced
1-1/2 pounds cucumbers, peeled, seeded, and sliced (about 2-1/2 cups)
1 medium carrot, peeled and shredded

1. In a large bowl make dressing by whisking the first eight ingredients together.

2. Toss cucumbers and carrots in dressing.

3. Refrigerate for at least 30 minutes.

Makes four 1/2 cup servings.

Note: Marlene adds a tip which states, “To keep cucumbers crisp, sprinkle slices with 2 teaspoons of salt and let sit for one hour. Rinse well before adding to recipe and eliminate 1/2 teaspoon salt added to dressing.” I’ve done this procedure before, but in a blind taste test, my family preferred the version in which the cucumbers had not been previously salted to remove water. They thought the cucumbers were crispy enough without the additional step. If you are serving this salad soon after preparation you can probably forgo the salting step. It’s your choice whether to or not!