sharing raw, vegan recipes and advice
a cool and crisp cucumber salad
2 cucumbers, sliced thin
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for dressing:
1/2 cup apple cider vinegar
1 tablespoon agave
2 tablespoons fresh dill, or 1 tablespoon dried
1 teaspoon mustard seed, brown or golden
1 jalapeño, seeded and chopped (optional)
1 clove garlic, peeled and cracked
1 fresh bay leaf
1/2 teaspoon pink salt
1. slice cucumber thin using food processor.
2.combine dressing ingredients and pour over cucumber.
3. let marinate at least 1 hour or longer for best flavor. This keeps in the fridge very well.
This is a "rawified " recipe from Rachael Ray.
here is my blogpost about this and several other RR recipes I rawified:)
http://thehappyrawkitchen.blogspot.com/2009/05/rawifying-recipes...
pictured with a collard wrap filled with the lemon- black pepper celeriac risotto and tomato
http://goneraw.com/recipe/lemon-black-pepper-celeriac-risotto
Glad you liked it Happy Raw Girl!
Good to know it was good without the agave.
Of course we have to thank R.R. for the recipe:)
I made this a couple of days ago. It was really yummy!
Also, I left out the agave and I thought it was great that way.
hi wichten..lol!...thanks:)
hi blueyz...I think it does need a touch of some kind of sweetener. use whatever you have. the original (Rachael Ray) recipe has 2 heaping teaspoons of sugar, so I just subbed the tablespoon of agave.
I love pickled beets!...hope to see your recipe soon:)
OH wow, I have been in the process of looking up various pickle type recipes and THIS is really close to what I had in my head but haven't tried yet. How crucial is the agave? I am out but have the rest of the recipes.
I am also working on a pickled beet salad, being made tonight so I will post tomorrow if it turns out OK.
I want to eat this picture it looks so good!