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Total Time
15mins
Prep 15 mins
Cook 0 mins

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 Nutrition

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.