I have brought this salad to every potluck & barbecue we’ve been invited to all summer! It’s a huge hit! The recipe I share is the ‘bare bones’ but for extra protein: add chickpeas and/or rotisserie chicken. For extra veggies: I love it tossed with …
You know the cucumber salad you eat with your sushi? I love it. I mean LOVE LOVE LOVE it. When I was in high school, I would come home from cross country practice, slice up an entire english cucumber, drizzle it in rice vinegar and chow down. So refreshing! Tons of fiber + hydration.
Sunomono is a Japanese cucumber salad served at the beginning of meals. It’s made of marinated cucumber slices topped with sesame seeds. It can be served with a thin, vinegar-based sauce such as Amazu sauce or Ponzu sauce, or with a simple sauce made of just vinegar and sugar.
So this salad is my rendition of sunomono with a few extras.
FYI, in my opinon: this is one serving. But in your opinion, maybe it’s two?
2 Persian Cucumbers
1/2 cup shelled Edamame, blanched
4 Tbs Rice Wine Vinegar
1 1/2 tsp Maple Syrup
Pinch of salt (or dash of Coconut Aminos, Tamari or Soy Sauce–always reduced sodium)
Pinch of Crushed Red Chili flakes (optional, but do it!)
I used my OXO julienne peeler to cut the carrots and cucumber. I just used the outer firm part of cucumber & munched on the soft inside/seedy part while prepping the salad. (You can sub English cucumber if you don’t have Persian or Japanese ) If you don’t have a julienne peeler (get one! j/k) use a vegetable peeler to cut into ribbons, a mandolin to shave into thin slices, or just chop it up with your best chefs knife. It’s going to taste amazing any of those ways.
To make the dressing: mix vinegar, maple syrup and salt (or substitute) in medium bowl. Add chili flakes if you want some spice. Toss in cucumber & carrots to coat. Let sit covered in fridge for 30 mins—or even overnight!
I served over a bed of chopped romaine lettuce. I just dumped all the carrots, cucumber & vinegar mixture on top of the romaine. And sprinkled with edamame. Such a refreshing salad! Serve with protein of your choice!
Protein of MY choice is this chili-garlic tofu. So EASY.
Chili-Garlic Tofu Ingredients:
1 block of organic sprouted tofu (I buy at Trader Joe’s)
1 Tbs reduced sodium Tamari
1 tsp Chili-Garlic Sauce
(I marinated the whole block of tofu, but only ate 1/2 of it for this meal and saved the other 1/2 for lunch the next day)
Cut tofu. I cut it into strips like you see in the pictures. but cubes are fine too! Let marinate for about 30 mins. I left it overnight–so it’s flexible and that is an option! Then brush all sides of tofu with sesame or avocado oil and fry in skillet or grill pan on stove. I like to do medium heat about 4 mins on each side. If you want to do oil free–bake in oven on parchment lined sheet pan at 375º F for about 30 mins.
That’s it! Then serve with this delicious salad and ENJOY!
There are many plant based bacon alternatives out there. Some of my favorites are tempeh bacon, mushroom bacon, and this easy to make coconut bacon! You can find all the ingredients at your local Trader Joe’s.
I use this in salad, on avocado toast, in veggie sandwiches! You can sub the coconut aminos for Tamari/Soy Sauce. And if you want a less sweet version–leave out the maple syrup.
2 cups coconut chips
3 Tbs coconut aminos
1 Tbs maple syrup
3 Tbs smoked paprika
1 Tbs avocado oil
dash of cayenne
salt & pepper
Spread on baking sheet.
Bake 325°F for about 15 mins. Stirring a couple times.
Try not to eat it all like popcorn.
Top on EVERYTHING!
I’ve really been craving Asian inspired dishes recently! Sushi, Fried Rice, Dumplings, Lo Mein, Garlic String Beans! I want it all–but not the sodium! I’ve been trying to recreate some of my fave dishes at home using healthier ingredients. One of my favorite things about …
Ingredients 1 bunch of lacinato kale, cut in ribbons 1 bunch of swiss chard (I used red chard), cut in ribbons 1/4 cup of sunflower seeds (roasted or raw) 1 apple, diced small for Salad Dressing Instructions click here: Dijon Vinaigrette Salad Dressing 1/4 cup …
I always think the wedge salad looks so delicious when I see people order it at a restaurant. But,
1) It always has bacon, which I don’t eat.
2) I’m 7 months pregnant and Blue-Cheese is on the “no-no” list for foods to avoid when prego. (Because the really good Blue Cheese is not Pasteurized)
So, problem solved. All my ingredients are Certified Organic, Meat-Free and Dairy-Free.
First things first. Lets maximize our territory for toppings. Instead of slicing your iceberg in wedges. Cut the stem out. Place the Iceburg stem side down on the cutting board. Then slice as if you were slicing a loaf of bread.
Next, Place Toppings on your lettuce.
I used these Ingredients:
- Cherry Tomatoes, cut in half
- Lightlife Foods Fakin’ Bacon, heated until slightly crispy on fry pan
- Croutons, that I buy at the bakery at Whole Foods (for under $2)
- Whole Foods Market Vegan Caesar Dressing
- Freshly Ground Black Pepper
For pictures of the tempeh bacon & dressing check out this post
With heavy fall/winter foods coming our way, sometimes it’s nice to have a light & simple salad. This is so refreshing.
I used to avoid Iceberg lettuce like the plague…thinking it doesn’t have any nutrient density. But good news, Iceberg lettuce is an excellent source of vitamin A, vitamin K, and vitamin C. It is also a good source of thiamin, vitamin B6, and folate (vitamin B9). Iceberg lettuce contains 14 calories per 100 grams. It mainly contains water and dietary fiber. All things a pregnant mama needs.
If you try out this recipe or any of my recipes–Take a pic & tag me @cloversandkale on Instagram! I love to see your #cloversandkale creations!