Thai-Style Cucumber Salad

2 seedless (called English or hot house) cucumbers

1 tablespoon table salt (or 2 tablespoons kosher salt)

¿ cup water

½ cup rice vinegar (unseasoned)

2½ tablespoons granulated sugar

½ medium red onion, peeled and sliced very thin

1 large jalapeno pepper or 2 small Serrano chile peppers, seeded and minced

Rinse cucumbers under cold water, trim ends and slice into thin rounds. Place slices in a medium stainless steel or glass mixing bowl, sprinkle with salt and toss until combined. Cover and let sit at room temperature for 1-3 hours, stirring once in awhile.

While cucumbers sit, make dressing: Stir water and rice vinegar together in a non-reactive (don't use aluminum) saucepan. Place saucepan over medium heat and bring mixture to a boil. Whisk sugar into boiling liquid, reduce heat to low and simmer for 15 minutes, stirring from time-to-time, until slightly thickened. Remove from heat and cool to room temperature.

By handfuls, squeeze as much moisture from cucumbers as possible and place in a clean mixing bowl. Add onion, peppers and dressing; tossing to coat. Cover and chill.

Serves four.

LeanNote: In this recipe the simmering of the rice vinegar and water with the sugar thickens the liquid slightly so that it's similar to what you find in a Thai restaurant. Four packets (8 teaspoons) sugar substitute (such as Splenda) can be used, but you'll need to reduce the water to ½ cup and don't simmer it because is won't thicken.

Nutrition values per serving: 62 calories (5.4 percent from fat), 0.4 g fat (0 g saturated), 15.3 g carbohydrates, 1.2 g fiber, trace amount protein, 0 cholesterol, 581 mg sodium.