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GAPS Japanese cucumber salad with peeled thin cucumber slices in honey ginger dressing

GAPS Japanese Cucumber Salad with Honey Ginger Dressing

Peeled paper-thin cucumbers marinated in an additive-free raw apple-cider-vinegar dressing with raw honey, fresh ginger and sea salt.
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Prep Time 15 minutes
Marinating 1 hour
Total Time 1 hour 15 minutes
Servings: 7 servings
Course: Salad, Side Dish
Cuisine: GAPS, Japanese-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Japanese Cucumber Salad
  • 3 cucumbers fully peeled and thinly sliced
  • 1/3 cup raw apple cider vinegar additive-free
  • 4 teaspoons raw honey
  • 2 teaspoons fresh ginger root finely grated
  • 1 teaspoon sea salt

Equipment

  • vegetable peeler
  • Supported wooden cutting board
  • Stainless-steel mandoline with safety guard or sharp knife
  • Medium glass, ceramic or stainless-steel bowl
  • Small glass dressing bowl
  • Stainless-steel whisk
  • Measuring cups and spoons

Method
 

  1. Peel all three cucumbers completely and slice them into thin, even rounds. Put the slices in a medium glass, ceramic or stainless-steel bowl.
    Three peeled cucumbers with paper-thin slices and a supported mandoline for Full GAPS salad
  2. In a small glass bowl, whisk the raw apple cider vinegar, raw honey, finely grated ginger and sea salt until no honey pool or salt grains remain.
    Honey ginger apple cider dressing whisked smooth beside peeled cucumber slices for Full GAPS
  3. Pour the dressing over the cucumbers. Toss from the bottom, separating slices that cling together, until every round looks lightly glossy.
  4. Cover the bowl loosely with a plate or clean linen towel and refrigerate for at least 1 hour.
  5. Toss again and serve cold. Add a small amount of fresh shiso, mint, basil or sliced scallions only if desired and individually tolerated.

Notes

  • Full GAPS after raw vegetables have been introduced and tolerated; not for the Introduction Diet.
  • Use additive-free raw apple cider vinegar and natural raw honey.
  • The source gives 15 minutes prep, at least 60 minutes marinating and 7 servings.
  • At 2x use 6 cucumbers, 2/3 cup vinegar, 8 teaspoons honey, 4 teaspoons ginger and 2 teaspoons salt; divide between two bowls if needed.

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