Cucumber Radish Slaw

Cucumber Radish Slaw

As the temperature nears 106 degrees, a cold, crisp and tangy salad is in order. When I saw the pretty and colorful picture of this dish on Pinterest earlier this week, it made me want to look further into the recipe. Since I already had all the ingredients to make this slaw, I thought I would make it as a part of today’s lunch. Within minutes this simple and healthy dish was ready to consume! It tastes great after being chilled and allowing the vegetables to marinate in the dressing for an hour. This delicious recipe was “pinned” from Better Homes and Garden website.

Cucumber Radish Slaw

Ingredients:

  • ¼ cup organic apple cider vinegar
  • 2 tablespoons organic extra-virgin oil olive
  • 1 teaspoon organic sugar
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • 4 cups thinly sliced English cucumber
  • 2 cups thinly slice radishes
  • 1 cup red bell pepper strips
  • ¼ cup thinly sliced green onion, cut on the diagonal

Directions:

  1. In a large bowl, whisk together the vinegar, oil, sugar, salt and pepper.
  2. Add the cucumber, radishes, bell pepper and green onion and gently toss. Serve immediately and chill up to 2 hours. 6 to 8 servings.

Cucumber Radish Slaw

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Pickled Cucumbers

Pickled Cucumbers

I love dill pickles, but they contain a lot of salt and sugar. So when I saw the recipe, “Quick Pickled Cukes” in House and Homes, September 2014, I immediately decided to prepare it using Stevia, instead of sugar. What I like about making my own pickles is that I have control over the amount of salt and sugar. The pickles have a garlicky flavor with a subtle hint of dill. I love the crunch, the bite of the vinegar, and the ease of making it! Best of all, my picky husband liked them!

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Pickled Cucumbers

Ingredients:

  • ¼ teaspoon minced garlic
  • 1 tablespoon granulated sugar or 2 Stevia packets
  • ¼ cup white wine vinegar
  • 1 large English cucumber, thinly sliced
  • 2 tablespoons chopped dill
  • Sea salt

Directions:

  1. Whisk together garlic, sugar and vinegar together in medium mixing bowl, until sugar has dissolved.
  2. Add cucumbers and dill. Season with salt. Mix thoroughly.
  3. Cover and refrigerate for an hour. Stirring occasionally.
  4. Place cucumbers in an airtight container. Store in refrigerator for up to 5 days. Drain liquid before using. Makes 2 cups.

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