Ingredients
Marinade Ingredients
4 tbsp organic rice vinegar
2 tbsp sherry vinegar
2 tbsp organic tamari (low-sodium or coconut aminos)
1 tbsp maple syrup (or date paste, link in Chef’s Notes)
Salad Ingredients
4 cups cucumber (English or Japanese, sliced, peel if waxed)
1 cup radish (sliced)
1 cup asparagus (shaved)
¼ cup green onion (sliced)
2 tsp sesame seeds
1 tsp sesame seed oil (optional)
¼ tsp red pepper flakes (optional)
2 tbsp cilantro (optional, chopped)
Directions
1
Add all marinade ingredients to a mixing bowl and stir.
2
Add the cucumber, radish, asparagus, and green onion. Mix well.
3
Sprinkle sesame seeds, sesame seed oil, and red pepper flakes on top.
4
Cover and let marinate in the refrigerator for 4–6 hours or overnight.
Chef's Notes
Substitutions
In place of radish and asparagus, use other vegetables you prefer or that you have on hand.
Instead of cilantro, try dill or chives.
Use date paste in place of maple syrup.
In place of sherry vinegar use red wine vinegar.
How to enjoy
Use in raw wraps with hummus and vegetables.
Add to salads for extra flavor.
Top on sprouted grain bowls.
Enjoy by itself as a snack!
Ingredients
Marinade Ingredients
4 tbsp organic rice vinegar
2 tbsp sherry vinegar
2 tbsp organic tamari (low-sodium or coconut aminos)
1 tbsp maple syrup (or date paste, link in Chef’s Notes)
Salad Ingredients
4 cups cucumber (English or Japanese, sliced, peel if waxed)
1 cup radish (sliced)
1 cup asparagus (shaved)
¼ cup green onion (sliced)
2 tsp sesame seeds
1 tsp sesame seed oil (optional)
¼ tsp red pepper flakes (optional)
2 tbsp cilantro (optional, chopped)
