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Found this in one of the hundreds of food magazines I have lying around. It has become a family favorite. Especially when I made it diabetic friendly by replacing the sugar with Splenda granular.
- In a large bowl toss vegetables together with the salt. Cover and refigerate for 2 hours. Combine Splenda and vinegar. Pour over vegetables, toss to coat. Cover and chill for at least 1 hour. Serve with a slotted spoon.
I made a portion of this recipe. I liked the salad, but would make changes if making again. I sliced the carrots paper thin on a mandoline, but they were still crunchy. Next time I would blanch them slightly. I greatly reduced the amount of splenda and found a few spoonfuls were more than enough for us. The salad did hold well so the leftovers wre enjoyed too. Made for Spring 2011 Pick A Chef. :-)