The use of salt in this recipe instantly pickles the cucumbers into a wonderfully crunchy delicacy – don’t be alarmed by the quantity either, the majority of it is washed away. Feel free to use thin Japanese cucumbers or sweet Persian cucumbers with great success.
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2 Tbsp. Navitas Naturals Wakame Flakes |
|
1 Tbsp + 1 tsp Navitas Naturals Yacon Syrup |
| 2-3 large cucumbers (yield 4 cups finely sliced) | |
| 2 tsp sea salt | |
| 2 Tbsp rice vinegar |
Submerge the wakame flakes with water in a small bowl. Set aside for 15-20 minutes or until rehydrated.
Meanwhile, use a mandoline or a food processor (using the large flat blade) to slice the cucumber thinly. You will need about 4 cups of packed slices. Toss the cucumber with salt in a colander over a bowl or the sink, and let sit for 15 minutes.
Rinse the cucumber very thoroughly with water, and press firmly to drain all excess moisture. Pat dry with a paper or cloth towel. Drain the wakame, then press and pat as well to discard moisture.
Combine the wakame and cucumber in a medium bowl, and toss with yacon syrup and rice vinegar. If needed, drain once more before serving. Makes 4 cups.
Submitted by Julie Morris – www.JulieMorris.net
