Now, this Paleo Japanaese Cucumber Salad recipe is made with cucumbers, coconut vinegar, coconut aminos, maple syrup, chili oil, ginger, lemongrass, and sea salt and tastes just like the kind at one of our favorite sushi houses. Every time we go there, Angel gets this cucumber salad and loves it. They usually put crab meat (or some imitation version of it) in there, but I’m omitting because we never eat that part if they forget to omit anyway. I like the cucumbers a little thicker and sometimes, and I usually do peel them and if they have a lot of seeds, I’ll de-seed them too. If you have a little bit of ground annatto pepper, it makes this really amazing too.
So, to continue my story of the Hostel in the Forest…first, it is really hard to find this place. It is a tiiiiiiny little wooden, hand-painted sign off the interstate. You drive down a long, bumpy, well, let’s call it a road, that pulls up to a parking lot (for about 6 cars) with another hand-painted welcome sign. You walk around the corner and see all of these wooden, round domes and behind that, are tree houses. This place has a lake, a pool, a glass atrium, compost toilets, showers, and a library. The shit you’ll find in that library is crazy too. Some of those books are from the land before time! The people are all exactly what you think. Think Wanderlust. Think, clothing optional and patchouli…thank goodness they didn’t partake in either of those too much!
We sign in and get our membership and realize that the music is actually a guy in the corner…just jamming out. We had a communal dinner, all Vegan, that is shared with all guests and pretty cool. We all helped wash dishes and put away afterwards too. The kitchen in this place looks like something out of The Lord of the Rings at the Shire. It was just very cool…jars and wood and all sorts of odds and ends. And everything is hand painted. Our room had Falcor painted on it. Oh, and there were beds. And lots of banana spiders…blech! It was an experience, that’s for sure!
Recipe: Paleo Japanese Cucumber Salad
- 2 Hothouse Cucumbers
- ¼ cup Coconut Vinegar
- ½ Tbsp Coconut Aminos
- 1 ½ Tbsp Maple Syrup
- ½ tsp Chili Oil
- ¼ tsp fresh Ginger
- ¼ tsp fresh Lemongrass paste
- ¼ tsp Coarse Sea Salt
- Pinch White Pepper
- 4 Tbsp fresh Chives
- Optional: Toasted Sesame Seeds
- Optional: pinch ground Annatto Pepper Seeds
- Combine the coconut vinegar, coconut aminos, maple syrup, chili paste, ginger, lemongrass paste, sea salt and white pepper (and annatto if you’re using it, which I recommend).
- Slice the cucumbers. Sometimes these are served sans seeds and peeled, but most of the time, I just slice them. Add the cucumbers to the vinegar mixture.
- Marinate the cucumbers, covered in the refrigerator, for 15 minutes. Garnish with chopped chives and toasted sesame seeds and serve with chopsticks.
- This recipe is Vegan!
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegan
Diet tags: Gluten free
Number of servings (yield): 4