Kim's Mom's Cucumber Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Taken from The Everyday Low-Carb Slow Cooker Cookbook Ingredients:
1/2 cup water |
6 tablespoons white vinegar |
3 teaspoons splenda granular, artificial sweetener |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
1 large cucumber, peeled, seeded, and cut into 1/4-inch-thick slices |
10 radishes, thinly sliced |
1/3 cup grated carrot |
Directions:
1. In a liquid measuring cup, measure the water. Add the next 4 ingredients to the measuring cup (vinegar through pepper) and stir together to make the dressing.
2. In a medium, nonreactive (plastic or ceramic) mixing bowl, combine the vegetables. Pour dressing over all and stir to combine. Cover the salad with plastic wrap and refrigerate for at lest 1 hour.
3. Prior to serving, drain excess dressing off the salad.
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