Monday, February 16, 2015

Sweet n' Tangy Cucumber Salad- Gluten and Dairy Free Recipe

Somethings you just miss having when you go through a diet change for life. I was a cheese and dairy lover to the max. So yeah, I do miss that creamy amazing flavor that often comes with those recipes that call for things like sour cream and yogurt, especially tangy Greek yogurt. My husband is such a sport about it, and I will still make some dishes for him so he doesn't go completely with out, but in my quest to try and make a good cabbage and dairy free sauerkraut, I inadvertently came up with a super yummy cucumber salad that I plan on making often for our summer BBQs. 

This awesome recipe is so easy, and really flavorful. I was at first apprehensive about the whole coconut milk aspect, but it brought a great depth to the overall flavor. If anything, I now have a little more confidence with using it for other dressing based recipes.

Without further ya go!

Sweet n' Tangy Cucumber Salad
Dairy and Gluten Free Friendly Recipe

6 small cucumbers or 4 large ones
1 small Vidalia, or sweet onion
1 cup Gold Star coconut milk in a can. You'll want to use the whole fat variety and I prefer Gold Star due to its consistent thick quality regardless of room temp. Do not use liquefied coconut milk or "lite" varieties.
1/8 cup sugar
2tbsp apple cider vinegar, preferably with the mother still in it. 
1 tsp dried dill
1/2 tsp sea salt
2 dashes paprika
1/4 tsp Worcestershire sauce
white or black pepper to taste. White will blend into the dressing better in terms of color.

1. If you have a mandolin, julienne the cucumbers length wise. Or, if you don't have one, just thinly slice the cucumbers into medallions. For those with a "zoodler" you can also opt to do that just make sure to cut the noodle length as you go. Put into a large bowl as you go

2. Quarter and thinly slice the onion. Add to the cucumbers when done.

3. In a small bowl combine remaining ingredients and whisk together well. Allow the dressing to sit about 2 minutes to allow the sugar to melt into it. Whisk again and then pour over the large bowl of cucumbers and onion.

4. With a spatula gently fold the dressing into the cucumbers and onion until evenly coated. Cover with plastic wrap and allow to marry in flavor for at least two hours before serving. 


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