| Cucumber Salad in Miso/Orange Sauce |
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| 1 large |
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Cucumber |
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Sea salt |
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| Sauce |
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Juice of one orange |
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| 1 TB |
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Sweet white miso |
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| 1 TB |
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Umeboshi paste or pulp of 2 plums |
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| 1 TB |
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Ginger juice |
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| 2 drops |
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SteviaClear |
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| 1 |
Slice cucumber in half then slice into thin half moons. If using organic, it's not necessary to peel. |
| 2 |
Place cucumbers in a bowl, sprinkle sea salt liberally. Press out the liquid by placing a heavy object (such as another bowl filled with water) on top of the cucumbers for 30 minutes. Drain off the water in a colander. |
| 3 |
Combine sauce ingredients. Add to the cucumbers. |
| 4 |
Allow cucumbers to marinate for 30 minutes or more in the fridge. |
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| Servings: 2 |
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| Cooking Tips |
| If there is a reaction to cucumbers, scoop out the seeds. |
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