With the arrival of sunny days, the body craves lighter, hydrating, and lively dishes. This Thai-style cucumber and sunflower salad perfectly meets this desire: it is raw, fresh, aromatic, and filling while remaining light.
Inspired by the great flavors of Thailand - the acidity of lime, the warmth of ginger, the depth of tamari, the roundness of sesame oil - this recipe translates these influences into a plant-based, uncooked version.
Here, cucumber becomes vegetable noodles, sunflower replaces pasta or rice, and the sauce plays the central role: it binds, flavors, and transforms this simple salad into a true taste experience.
It is an ideal recipe:
for a summer lunch
to accompany raw vegetables
for a light meal bowl
for a gluten-free, lactose-free, and refined sugar-free cuisine
It fits perfectly into a living food approach, that favors raw foods.
Why choose a raw salad?
Raw cuisine is not limited to "eating vegetables." It is based on the freshness of foods and on their preparation without cooking.
This salad is more than just a side dish: it is a complete, fresh and crunchy dish.
Cucumber
Cucumber is a crunchy vegetable that is very rich in water.
Transformed into noodles using a spiralizer or peeler, it replaces traditional pasta while providing a crunchy and light texture.
It forms the perfect base to absorb the aromatic sauce without overpowering the other flavors.
Biovie offers 24 varieties of organic sprouting seeds, produced since 1896 by our Italian supplier Geo Bavicchi, and every batch is tested before it goes on sale (germination rate above 95% required). Radish, fenugreek, sunflower and alfalfa sprout the fastest and most easily for beginners, in 3 to 5 days on a windowsill. To discover several varieties without making a mistake, the packs (The 3 Radishes, The Essentials, The Pep's Seeds...) are a good starting point, before choosing your varieties individually. The range also covers microgreen seeds to grow on a substrate, and sprouters to get started without unnecessary equipment., 46
products
Beyond culinary technique, this salad embodies a philosophy: eating fresh, simple, alive, and consciously. Each bite is an invitation to slow down, savor, and listen to your body.
It is a cuisine that connects pleasure, tradition and modernity, nature and creativity.
