Spicy Cucumber Salad
This is a raw version of a dish I used to make all the time before going raw. It was nearly raw anyway, and the raw version is just as good, if not better than the original. It has a nice balance of salty, tangy, spicy, and sweet flavors. Enjoy!
3 large cucumbers, peeled and sliced thinly using a mandolin
½ red onion, sliced thinly using a mandolin
1 tablespoon sea salt
1 tablespoon raw honey (or agave)
3 tablespoon coconut vinegar (or other mild tasting vinegar like rice vinegar)
3 tablespoon lime juice
2 to 4 red chile peppers, sliced into very thin circles, with seeds
1 teaspoon sea salt
¾ cup young coconut meat
¼ cup coconut water
Combine the sliced cucumbers and onion in a large bowl. Add the 1 tablespoon salt and mix thoroughly, making sure all the cucumbers are well coated. Cover, and allow the salted cucumbers to sit in the refrigerator for at least an hour, overnight is fine.
Using a cheesecloth, or just your hands, squeeze the liquid from the cucumbers. Do this one handful at a time and place in a large mixing bowl. Combine the honey, vinegar, lime juice, chiles, and salt. Pour over the cucumbers and stir to combine.
In a blender, mix the coconut meat and coconut water until smooth. Pour over the cucumbers and stir to combine. Serve chilled.