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Active Time: 30 minutes
Total Time: 30 minutes
- 2 large cucumbers, peeled, split, and seeded
- ¼ teaspoon sea salt, plus extra to sprinkle on cucumber
- 1 ounce water chestnuts, whole
- 1 tablespoon green onions
- 1 carrot
- 1 tablespoon fresh ginger, minced
- 2 tablespoons rice wine vinegar
- ¼ teaspoon stevia extract
- ½ teaspoon toasted sesame oil
- ½ teaspoon coconut oil, melted
- Fermented low-sodium shoyu, to taste
- Daikon radish sprouts
- Slice the cucumbers very thin with a mandoline or knife and sprinkle strips evenly with salt. Allow them to rest in a bowl for 15 minutes while you prepare the rest of the salad.
- Very thinly slice the water chestnuts, green onions, and carrot. Set aside in a separate bowl.
- Rinse the cucumbers in several changes of cold water to remove excess salt. Pat them with a dry towel to remove excess water. Combine the cucumbers, water chestnuts, green onions, and carrot in a medium bowl.
- With a mortar and pestle, mash the ginger into a mushy consistency and squeeze it through cheesecloth to extract as much juice as possible. Discard the pulp. Mix the juice with the vinegar, salt, and stevia. Whisk in the sesame and coconut oil in a thin stream. Stir into the cucumber mixture and chill.
- To serve, place a portion of the marinated cucumbers on a plate and garnish each salad with Daikon radish sprouts. Serve shoyu on the side.
- Let sit at room temperature until ready to serve.
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.
Check out other Taylor Allen recipes:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2020 | Volume 44, Number 2
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