SV Solstice Recipes

INGREDIENTS

• 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
• 1/2 teaspoon salt
• 4–5 scallions, finely sliced
• 1 teaspoon ginger, grated
• 1 clove garlic, finely minced
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce, Bragg’s Liquid Amino Acid or Coconut amino acid.
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup (or honey, or sugar)
• 1 teaspoon red chili paste (or sriracha, both optional) more to taste
• 1–2 tablespoons toasted sesame seeds

PREPARATION

• Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber.
• Slice the cucumbers thinly.
• Place in a bowl and toss with the salt to help them release water. Let this stand up to a 2 hours.
• Strain the cucumbers, (do not rinse) place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds.
• Mix to combine.
• Taste and adjust salt to your liking.
• Add more chili paste if you like.