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Marinated Cucumber Salad

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

Cucumber Salad

  • 2 cucumbers, sliced very thin
  • 1 sweet onion, sliced very thin


  • 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.
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  1. cucumber juice recipe juicer wrote on May 16, 2014

    Hi, i think that i saw you visited my website so i came to “return the favor”.I am trying
    to find things to enhance my site!I suppose its ok to use some of your ideas!!

    • Susan wrote on May 17, 2014

      Can’t say that I was visiting your blog…but thanks for stopping by. Please refer to the copyright statement on the blog. It is always best to publish your own work. People want to know what you have to say! Best…Susan

  2. Sara wrote on August 2, 2012

    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!!

    • Susan wrote on August 3, 2012

      Thank you, Sara!

  3. Renee wrote on October 5, 2011

    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!

  4. Jeani wrote on June 18, 2011

    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.

  5. Andrea wrote on June 16, 2011

    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

    • Susan wrote on June 16, 2011

      No…sweet onions are not green onions. They are onions that are sweeter than normal onions. Like Vidalia onions.

  6. Megs wrote on June 14, 2011

    will this go soggy? sounds great!

    • Susan wrote on June 14, 2011

      It is soaking in a marinade…not sure what you are asking…It does not get mushy….

  7. Mindy wrote on June 11, 2011


  8. Chris wrote on June 11, 2011

    Oh yes, cucumbers!

  9. Dot D. wrote on June 11, 2011

    Question: Why do you use both the apple cider vinegar and lemon juice?

    • Susan wrote on June 11, 2011

      Purely for flavor. The lemon juice adds a little brightness and makes it taste great.

  10. sara wrote on June 11, 2011

    This looks so so yummy and perfect for spring!! :)


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