a cool and crisp cucumber salad
2 cucumbers, sliced thin
1/2 cup apple cider vinegar
2 tablespoons fresh dill, or 1 tablespoon dried
1 teaspoon mustard seed, brown or golden
1 jalapeño, seeded and chopped(optional)
1 clove garlic, peeled and cracked
1 fresh bay leaf
1/2 teaspoon pink salt
1. slice cucumber thin using food processor.
2.combine dressing ingredients and pour over cucumber.
3. let marinate at least 1 hour or longer for best flavor. This keeps in the fridge very well.
This is a "rawified " recipe from Rachael Ray.
here is my blogpost about this and several other RR recipes I rawified:)
pictured with a collard wrap filled with the lemon- black pepper celeriac risotto and tomato