It was a scorcher here in Minneapolis on Monday. We broke a bunch of records as our temp climbed to 103 degrees. To top it off, there were high winds! It was crazy weather. When it gets that hot, I want cool, refreshing raw food.
I picked up some cucumbers at the farmer’s market and decided to make this refreshing cucumber salad. You want to start this the day before so it has time for the flavors to marry. I decided to try something different for the sweetener and used evaporated palm coconut sugar. It is low glycemic, and sustainable and actually has nutrients in it! With its deeper taste it worked quite well in this recipe. It your coop doesn’t carry it, you can look on line to order.
Marinated Cucumber Salad
- 2 cucumbers, sliced very thin
- 1 sweet onion, sliced very thin
Marinade:
- 1/2 cup raw apple cider vinegar
- 1/2 cup water
- juice from 1/2 lemon
- 2 tablespoons organic evaporated palm coconut sugar
- Himalayan salt and pepper
- 1 teaspoon chili flakes
1. Mix marinade ingredients together.
2. Toss in cucumbers and onions.
3. Let marinate overnight in refrigerator.
{ 17 comments… read them below or add one }
I bet that I would love the flavours of this cucumber salad. When I was growing up my mom used to make a similar sounding dish with thinly sliced cucumbers and vinegar and I used to love it. I haven’t thought about that dish in a long time! Memories
I’ve never heard of palm coconut sugar, but I might try it with a bit of honey instead since I do do honey (even though it may not be considered raw vegan).
Thanks for another beautiful photo and recipe
I love cucumber salads!! I always add some ginger, give it a even more refreshing taste.
Lovely photo as usual!
I don’t know where to get Himalayan salt and pepper or palm coconut sugar, but if I can substitute with the regular stuff, I would love to try this, it looks wonderful!
Mmmm my mom makes a salad like tis, and I LOVE it!!
This looks so so yummy and perfect for spring!!
Question: Why do you use both the apple cider vinegar and lemon juice?
Purely for flavor. The lemon juice adds a little brightness and makes it taste great.
Oh yes, cucumbers!
YUM!!!
will this go soggy? sounds great!
It is soaking in a marinade…not sure what you are asking…It does not get mushy….
Wow, thank you for this recipe. I am doing at the moment a 7 day 100% raw challenge. This is my first time doing 100%. and would like to try this salad. But I do not have cocomut sugar, nor I like the chilli flakes. So will try with the rest of the ingredients. Could you tell me what is sweet onion? Is it perhaps green onion? Thank you
No…sweet onions are not green onions. They are onions that are sweeter than normal onions. Like Vidalia onions.
Susan, all I can find here is raw coconut crystals. The container says it is raw coconut sap crystals. Is this the same thing? I hope so, cause I just put it in the recipe.
Thanks for another great recipe.
I spontaneously made something like this. Cucumber, red onion, celery, and Dino kale, with olive oil and horseradish vinegar (horseradish root steeped in vinegar-homemade). Seasoned with cayenne and chili powder. It was good! When you get a handle on just a few of the basics, it is so easy to get creative! Thank you so much for your recipes and guidance!
I am totally new to gourmet Raw food and have had some big disasters recently with a few terrible recipes…I am so thrilled to have found this website today and have already made 2 of the recipes on it! Fabulous! My almond rosemary crackers are in the dehydrator now and this marinated cucumber salad is in the fridge:) I sampled both early on and they are delicious. Tomorrow I will make the pecan / cranberry torte and can’t wait to see the results! THANK YOU VERY MUCH – my hope has been restored!!
Thank you, Sara!