I’ve done diets with and without vinegar. Since it is a processed product from a bottle I encourage you to do your own research and decide if you want to keep it in your diet. I found this awesome article by Paleo Magazine, Is Vinegar Paleo? It’s got some great links and quotes from our favorite paleo authorities on the topic.
I normally use apple cider vinegar, since I consider it a traditional raw and fermented food with the mother (culture) still in the bottle. However, this recipe just tastes better with rice wine vinegar. Decide for yourself what works best with your body. Lemon or grapefruit juice can be a great substitute if you are looking for an alternative to vinegar in recipes, especially in salad dressings. I often ask restaurants to bring me a side of lemons and some olive oil for my salads. Citrus juicers are pretty inexpensive if you need to make a lot of juice for a large recipe. You can also keep the juice ready to go in the fridge, to use whenever you need it. If you choose to only use apple cider vinegar consider infusing it with some herbs or spices, so you can have different flavors.
This salad is the only one I know that actually tastes just as good, if not better the next day so go ahead and make a ton! You will be surprised how fast it disappears. I went easy on the raw onions, but I love them and normally add more.
- 2 whole cucumbers thinly sliced
- ½ red onion thinly sliced
- ⅓ cup of rice wine vinegar
- ¼ tsp sea salt 1 tsp of sesame seeds
- Thinly slice cucumbers and red onion, use a mandoline if available.
- Toss with rice wine vinegar.
- Then sprinkle with sea salt and sesame seeds.
This post is featured on Urban Naturale’s Blog Hop.