Japanese Cucumber Salad Recipe

[SamuelWilson]

Here is a recipe for a japanese cucumber salad.
It is absolutely totally raw and is quite good actually.

1 daikon radish (medium size)
1 cucumber
2.5 tbsp braggs apple cider vinegar
2.5 tbsp water
2 tbsp raw agave
2 tsp nama shoyu
1 tsp celtic sea salt

Peel the daikon and slice it into thin, round slices. Then slice the cucumber to the same thickness. Salt the cucumber and daikon slices and wait about 5-10 mins. Wash off the daikon and cucumber slices and drain the water through a strainer. Mix the vinegar, agave, and nama shoyu in a cup. Pour the vinegar mixture over the cucumber and daikon slices. Set aside at least 15 min. before serving.

Tips: slice the daikon and cucumber as thin as you can, be sure to salt them and wait at least 5-10 minutes (longer if possible, reason being the salting causes the slices to go limp, which allows them to marinate better in the sauce you add), after you pour the sauce over the veggies, let them sit covered in the fridge for at least 15 min (30 min is better)

This is good stuff and I wolf it down when I make it.

[shari]

Hey ;
Thanks for the recipe....my husband loves cucumber in vinegar so adding the Diakon Radish sounds like a good variation. We are enjoying our raw lifestyle so much!!
Shari

[twinyoga]

I make this a lot! I eat a ton of it at a time...I add seaweed to it, also. And I'll make raw sushi and have a meal of both.

[deedub]

I am going to try this, it sounds great!

[Autumn]

It sure does sound great! Thanks for sharing Samuel. :D

[lady godiva]

this is SO EXCITING!!!!!!!!!! I have been and made raw food off/on for three years by myself, no one to compare/chat with...I SO love everyone's comments and variations and kindness...this site even has a higher viBRATION~!!!!!!!!!!! (hip hip hooray!)

[RawNStLou]

Here is a recipe for a japanese cucumber salad.
It is absolutely totally raw and is quite good actually.

1 daikon radish (medium size)
1 cucumber
2.5 tbsp braggs apple cider vinegar
2.5 tbsp water
2 tbsp raw agave
2 tsp nama shoyu
1 tsp celtic sea salt

Peel the daikon and slice it into thin, round slices. Then slice the cucumber to the same thickness. Salt the cucumber and daikon slices and wait about 5-10 mins. Wash off the daikon and cucumber slices and drain the water through a strainer. Mix the vinegar, agave, and nama shoyu in a cup. Pour the vinegar mixture over the cucumber and daikon slices. Set aside at least 15 min. before serving.

Tips: slice the daikon and cucumber as thin as you can, be sure to salt them and wait at least 5-10 minutes (longer if possible, reason being the salting causes the slices to go limp, which allows them to marinate better in the sauce you add), after you pour the sauce over the veggies, let them sit covered in the fridge for at least 15 min (30 min is better)

This is good stuff and I wolf it down when I make it.


Thank you soooooooooo much for this recipe. I've been trying to find a great salad dressing that would go with my sea weed salad and kale salad and this is it. I just added some sesame oil and crushed peppers and viola! Yummy!

[BellaLaDonna]

RawNStLou could you please post your recipe for seaweed salad. thanks :) I have been tyrin gto incorporate more seaweed into my diet.


Thank you soooooooooo much for this recipe. I've been trying to find a great salad dressing that would go with my sea weed salad and kale salad and this is it. I just added some sesame oil and crushed peppers and viola! Yummy!