Cucumber Salad

July 7, 2009

A recipe contributed by Minh from her award-winning DVD Going Raw.

The other evening I wanted to whip up something quick, light, and flavorful and Minh’s cucumber salad recipe sound like the perfect choice. I opened the refrigerator and pulled out the cucumbers and other ingredients needed. I love cucumbers. This refreshing crunchy tasting summer fruit is low in calories and full of mineral rich water. Generally I buy English cucumbers because I like that they contain fewer seeds.

All the other ingredients – the white corn cut fresh off the cob, the small juicy heirloom tomato, the crisp red pepper and celery – all got mixed in a big bowl and seasoned with the remaining ingredients. I didn’t have Turinado sugar so I used agave in its place.

Somehow I walked away from the finished dish to allow the flavors to mix and mingle. Fifteen minutes away was all I could bare before I had to return, mound some of this fresh salad into a bowl and dig in. Every bite was a melody of garden fresh flavors. This cool cucumber salad was a perfect choice and best of all, it’s quick and easy to make in no time at all.

Cucumber Salad

This recipe is Minh’s version of cucumber salad. Minh learned this recipe when she was a child from her mother, who was 100% raw. Cucumber Salad is a simple and easy recipe that is real refreshing on a spring or summer day. This recipe is from Minh’s first DVD, “Going Raw” which won the Green Apple award at the 2008 Raw Film Festival in Hollywood, California.

1 1/2 cups cucumbers, chopped (taste the cucumber first, if it is bitter, remove the skin)
1 cup corn
1 cup fresh tomatoes, diced
1 cup yellow or red bell pepper, diced
1 cup celery, sliced
1 teaspoon Turbinado sugar [or sweetener of choice, I used agave]
2 tablespoons fresh squeezed lemon juice
2 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
1/8 teaspoon dried Italian seasoning
Sprigs of fresh basil or cilantro

Mix the cucumbers, corn, tomatoes, bell peppers, and celery into a large bowl. Dissolve the Turbinado sugar with the lemon juice and then mix into the bowl with the cucumber and other ingredients. Add the olive oil, sea salt, and Italian seasoning and mix together. Garnish with fresh Basil or Cilantro.

This beautiful recipe can be served by itself or as a compliment to most any raw meal.

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Comments

4 Comments so far

GirlonRaw on July 7, 2009 Tuesday, 9:43 pm
I am going to try this tonight!!!!

You never fail to inspire my tastebuds!
Gena (Choosing Raw) on July 8, 2009 Wednesday, 11:10 am
Great minds think alike! I did a cucumber based salad yesterday too :)
Lynne on July 21, 2009 Tuesday, 4:13 pm
This was great! I changed it up a bit by omitting the corn, adding red onion along with balsamic vinegar some mild peppers oh and I used splenda sugar. Turned out VERY good! I really recommend it. :-)
Lisa on August 7, 2009 Friday, 5:53 am
I made this with 3 different kinds of cukes, shredded carrots, beets, sugar snap peas, cherry/pear/grape tomatoes celery and it was awesome. Thank you for posting this recipe and thanks to Minh for sharing it! I did add a little bit of feta cheese. it added another layer of flavor. I didn’t get raw feta but it was yummy and I’m just learning about raw…

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