Sweet and Sour Cucumbers

Sweet and Sour Cucumbers

Cucumbers have been around for a long, long time. They have been cultivated as food for about 3,000 years and are even mentioned in the Bible. If they’ve been enjoyed for this long, they must be pretty good, right?

I was inspired to make a clean version of sweet and sour cucumbers when dining at a Chinese restaurant. I sampled one and found that they were really tasty but I knew they were covered with sugar, something that happens with a lot of ethnic foods that have been “Americanized.” It’s kind of sad to do that to a harmless veggie!

The cukes used in this simple recipe are the seedless, “hot house” variety that you don’t have to peel. These make a great appetizer or a snack that will really satisfy your belly.

Cukes come in handy when you are trying to control your portions and yet still crave food. You know… those times when you just need to have something. Cucumbers are mostly water, so eat up to fill up.

Ingredients

• 1 Seedless cucumber, large, sliced thinly
• ½ T Balsamic vinegar
• ½ t Agave nectar

Makes 2 servings

Directions

Slice half a cucumber and place each slice on a large plate in a single layer or slightly overlapping. Mix the vinegar and agave nectar in a cup and drizzle half of the mixture on the cucumber slices.

Reserve the other half of the cucumber and the vinegar mixture for next serving; just half a cucumber sliced thin will cover a plate.

Nutritionals

Information below is for half the cucumber with half the vinegar mix.

Calories: 38
Fat: <1g
Carb: 8g, 2g fiber
Protein: 2g
Sodium: 13mg

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