Wednesday, June 18, 2014

Pickled Cucumber and Radish Salad with Orange-Ginger Dressing

When I finished this salad, I topped it with 2 cucumber spears. While I was making it I ate about 4 cucumber spears... they were that good! The pickled vegetables have such a bite to them, that the salad can easily work as a main dish.The pinkish color comes from the red of the radish during the pickling process, so if you don't find that aspect pleasing simply buy white radishes instead! Pairing the fermented element with with ginger makes this salad just about the best meal there is for your digestion!

For pickled vegetables (takes 3 days to prepare):

4-5 red radishes, sliced thinly
2 small cucumbers, sliced in spears
1/2 cup of apple cider vinegar
2 teaspoons of salt
1 teaspoon of caraway seeds
spring or filtered water to cover

In a large mason jar add the radishes, cucumbers, apple cider vinegar, salt and caraway seeds. Cover with water. Close jar with plastic lid and shake. Make sure all vegetables are submerged. Loosen lid so that a small amount of air can get through and leave in the counter out of sunlight for 3 days.

For dressing:

1/2 an orange, including rind
1/4 cup of brine from pickled vegetables
1 tablespoon coconut aminos
1 1/2 to 2 inch long piece of ginger, peeled
1 tablespoon hemp oil

Make sure any seeds are removed from the orange. Place all ingredients in a food processor or small blender until dressing-like consistency.

For salad:

1/2 a head of green leaf lettuce
2 cups sprouted mung beans (roughly 2 days to sprout)

In a large salad bowl combine lettuce, mung beans, pickled vegetables, and salad dressing. Mix and serve!

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