Green salads can get fussy to make, and often are more filling than you want before the main course of the meal appears. I like to serve this easy, make-ahead salad that is inexpensive, and not very filling. When I make this I serve it right alongside the main course rather than organizing everyone to sit down and eat this first. This works really great when setting out a buffet where everyone serves themselves. Low calorie and low sodium, it has zero fat and it is good!
For 4 servings you will need:
2 Japanese style cucumbers. Strip some of the peel but leave thin lines of peel on cucumber. Slice cucumbers about 1/8 inch thick. Place in large bowl. Add ½ black pepper. Toss.
Coarsely shred 2 large, peeled carrots. Add to cucumbers.
In shaker mix 1-cup apple cider vinegar and ¾ cup sugar. Add ½ teaspoon celery seed and ¼ teaspoon fennel seed. Shake well. Pour over cucumbers and carrots. Cover and chill thoroughly.
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