Ingredients

• 2 cucumbers, peeled
• 1 ½ tsp sea salt
• 2 Tbsp soy sauce
• 2 Tbsp sugar
• 3 Tbsp rice wine vinegar
• 2 cloves of garlic, minced

Directions

1. Peel cucumbers; cut in half lengthwise and scoop out seeds. Dice cucumbers.
2. Place cucumbers in colander and sprinkle with sea salt. Let stand for about 20 minutes.
3. In a large bowl, whisk soy sauce, sugar, rice wine vinegar, and minced garlic together to create a marinade.
4. After 20 minutes, squeeze excess liquid from cucumbers. Add cucumbers to the bowl. Stir to cover cucumbers with marinade.
5. Cover bowl with a lid or plastic wrap. Let sit for an additional 20 minutes to soak in marinade, stir frequently

Handling & Storage

Store cucumbers in a plastic bag for up to 1 week in the refrigerator.

When ready to use, scrub cucumbers under cold running water. Some cucumbers from the grocery store may be waxed to help retain moisture during transportation, but will not come off with water. In this case, peel the cucumber, otherwise follow the recipe directions.
 

Nutritional Information

Calories: 59
Total Fat: 0.2 g
Saturated Fat: 0.1 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 1156 mg
Total Carbohydrates: 12.6 g
Dietary Fiber: 0.8 g
Sugars: 8.7 g
Protein: 1.6 g
 

Serves 4

Ingredients

• 1½ cups green cabbage, shredded
• 1½ cups red cabbage, shredded
• 1 cup carrots, shredded
• 1 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp dijon mustard
• 2 tsp honey
• ½ tsp salt

Directions

1. Finely shred both green and red cabbage. Coarsely shred carrots.
2. In a large bowl, whisk together olive oil, apple cider vinegar, dijon mustard, honey, and salt.
3. Add in cabbage and carrots, toss to coat.
4. Let stand for 5 minutes before serving.

Handling & Storage

Look for cabbage heads with shiny, compact leaves that are heavy for their size and free of blemishes.

Store in the refrigerator for up to a week in an airtight plastic bag. If you store a section, cover it tightly with plastic wrap and use within 2 days.

To prepare, remove outer leaves and cut cabbage into pieces, then wash well under running water.
 

Nutritional Information

Calories: 69
Total Fat: 3.7 g
Saturated Fat: 0.5 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 364 mg
Total Carbohydrates: 8.9 g
Dietary Fiber: 2.1 g
Sugars: 6.0 g
Protein: 1.1 g

Ingredients

• 1 cup purple/red grapes, halved
• 3½ cups broccoli florets, finely chopped
• ½ English cucumber, diced
• 3 Tbsp unsalted sunflower seeds
• ½ cup real mayonnaise
• 1 Tbsp lemon juice
• ¼ tsp salt
• ¼ tsp black pepper

Directions

1. In medium bowl, stir together grapes, broccoli, cucumber, and sunflower seeds.
2. In a separate bowl, combine the mayonnaise, lemon juice, salt, and pepper. Stir thoroughly to mix.
3. Pour the mayonnaise dressing over the salad and toss to mix.
4. Serve immediately or chill until ready to eat.

Handling & Storage

Look for broccoli that is firm with closed florets, odorless, and has a deep green color. Refrigerate broccoli, and use within 3-5 days.

To freeze, cut washed broccoli into florets and stalks into pieces. Steam about 5 minutes. Plunge into ice water to stop cooking and drain thoroughly. Place into sealed bags or containers and freeze for up to 12 months.

Nutritional Information

Calories: 118
Total Fat: 7.6 g
Saturated Fat: 1.1 g
Cholesterol: 5 mg
Sodium: 255 mg
Total Carbohydrates: 12.1 g
Dietary Fiber: 1.8 g
Sugars: 5.1 g
Protein: 2.3 g
Serves 6