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Cucumber and Ginger Root Salad – vegetarian recipe
Stav Kogan

Cucumber and Ginger Root Salad

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Servings: 4 servings
Calories: 37
Ingredients Method Nutrition

Ingredients
  

  • 0.25 cup (2 oz / 55g) split moong dal, without skins
  • 1 cup (8 fl oz / 240ml) water
  • 1 tbsp (0.1 oz / 3g) fresh ginger root, peeled and finely julienned
  • 0.1 tsp (0.5g / 0.02 oz) salt
  • 1 small cucumber, 6 oz (170g)
  • 6 lemon or lime slices, approx. 1 oz (28g) total
  • Maximize digestibility: Do not shortcut the soaking time. Letting the split moong dal soak overnight ensures it is tender enough to eat raw and gentle on the digestive system.
  • Master the ginger julienne: Slice the ginger as thinly as possible. Fine, delicate strands distribute the spicy heat evenly and prevent overpowering bites.
  • Assemble right before serving: To maintain the crisp texture of the cucumber and prevent the dal from drying out, mix the components and plate them just before it is time to eat.

Method
 

  1. Sort through the 0. 25 cup (2 oz / 55g) of split moong dal to remove any foreign matter, then soak it in 1 cup (8 fl oz / 240ml) of water for a minimum of 4 hours to overnight.
  2. Rinse and drain the soaked dal completely, then combine it with the 1 tbsp (0. 1 oz / 3g) of julienned ginger and 0. 1 tsp (0. 5g / 0.18 oz) of salt in a dish, mixing well to integrate the flavors.
  3. Peel the 6 oz (170g) cucumber, cut it lengthwise into quarters, and use a spoon to gently scoop out the seeds if they are developed.
  4. Cut the cucumber quarters crosswise into thirds to create exactly 12 uniform wedges.
  5. Plate the dish by arranging 3 cucumber wedges, 1 lemon or lime slice, and a heaping 1 tbsp (0. 5 oz / 15g) of the gingered dal mixture per individual serving.
  6. Keep it crisp: Chill your cucumber in the refrigerator before peeling and slicing. A cold cucumber provides the ultimate refreshing contrast to the earthy dal and sharp ginger.

Nutrition

Calories: 37kcalCarbohydrates: 7.5gProtein: 2.3gFat: 0.1g

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