sharing raw, vegan recipes and advice

This is a very fast, very easy recipe. And it keeps just about forever.

This is a variation on a traditional Japanese cucumber salad, which features a vinegar dressing. This version, inspired by Renée Loux, adds a Japanese citron juice called yuzu, among other things. If you don’t have yuzu, you can substitute lemon juice and a touch of wasabi. Best served chilled.

Before switching to a raw, vegan diet, I was a huge fan of sushi. This roll has become a weekly staple, served with Braggs for dipping. Based on a recipe found in RAWVolution (the orignal called for daikon and a different kind of sprouts, but I was having trouble finding daikon and the sprouts so I came up with this variation).