Mint Cucumber Salad
gluten-free, sugar-free, vegan.
adapted from Going Cave Woman
1 large cucumber - thinly sliced with a mandolin
1/2 sliced red onion - thinly sliced
2 carrots - thinly sliced
1/3 cup of white wine vinegar
1/3 cup water
3 packets of stevia zero calorie natural sweetener
2 TBSP chopped mint leaves
Juice of one lime
pepper, to taste
Slice cucumbers very thin with a mandoline and sprinkle with Sea Salt. Leave for 20 mins and rinse salt off really well and squeeze out any excess liquid.
Thinly slice carrots and red onion and set aside.
Make dressing and marinate with cucumbers, carrots and onion for 2 hours in the fridge.
Toss everything together in a bowl and serve.