Cucumber Salad


1 large cucumber, seeded and thinly sliced

1 small red onion, thinly sliced

1 cup kale or cilantro

12oz tofu, cut into 1/2in cubes

3 stalks lemongrass, tender center only, minced

1/4 cup brown rice vinegar

1/4 cup squeezed lemon juice

3 tablespoons natural brown sugar or honey

1 teaspoon fine-grain sea salt

1/2 teaspoon red pepper flakes 

1/2 cup toasted pine nuts

1 lime, cut into wedges 



Place the cucumber, onion, kale, and tofu in a large mixing bowl. 

In a small saucepan over medium heat, combine the lemongrass, vinegar, lemon juice, brown sugar, and salt and simmer for a couple of minutes - long enough for the sugar to dissolve. 

Remove from heat and whisk in the red pepper flakes. 

Let cool for 5min. and pour over the cucumber mixture, toss and let sit for 15min. 

To serve, drain off any residual liquid from the cucumber mixture. Or toss salad greens with cucumber mixture and liquid, top with pine nuts, and a good squeeze of lime. 



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