2 English or hot house cucumbers, washed and sliced into thin rounds (see note)
1 large carrot, peeled and grated
6-8 radishes, trimmed, washed and sliced thin
1 small sweet onion, peeled and chopped fine
2 tablespoons white vinegar
2 teaspoons table salt (or 4 teaspoons kosher salt)
2 tablespoons granulated sugar
¾ cup fat-free mayonnaise
½ cup fat-free sour cream
½ cup reduced-fat sour cream
1 tablespoon dried dill or 2 tablespoons fresh dill, chopped
½ teaspoon fresh ground black pepper
6-8 drops hot red pepper sauce (I use Frank's)
2 packets natural sugar substitute (such as Stevia)
Place cucumbers, carrot, radish, onion, vinegar, salt and sugar into a stainless steel or glass bowl. With a large rubber spatula, stir and fold to distribute vinegar, salt and sugar. Cover and let stand for 30 minutes or up to 2 hours.
To a medium mixing bowl add mayonnaise, sour creams, dill, black pepper, hot sauce and Stevia, whisking to combine. Set aside.
By hands-full, over a sink, squeeze the vegetables until almost no liquid drips off and place each handful into the dressing. Repeat until all the vegetables have been squeezed. Discard the liquid in the bowl.
Stir and fold the vegetables with the dressing until coated. Cover and chill for one hour.
Makes about 5 cups; serves nine to 10.
Cook's note: You can substitute 4 medium garden-fresh cucumbers for the English variety. Peel and remove seeds before slicing.
Nutrition values per ½--cup serving: 75 calories (19.7 percent from fat), 1.6 g fat (1 g saturated), 13.3 g carbohydrates, 0.7 g fiber, 1.4 g protein, 8 mg cholesterol, 284 mg sodium.