Thai Style Cucumber Salad

Categories: Liver Fire Rising, Liver Qi Stagnation

Thai Style Cucumber Salad
By Kylie Roach

½ of a seedless English cucumber, sliced (do not peel for more medicinal effect)
3 radishes, chopped
2 Tbsp. cilantro, chopped finely
1 green onion, chopped
2 Tbsp. Thai sweet chili spring roll sauce
2 Tbsp. rice wine vinegar

Make the dressing first: combine spring roll sauce with vinegar and water and whisk together. Adjust the amount of spring roll sauce, vinegar and water to the taste you like. Once the dressing is ready stir in the cucumber, radish, cilantro and onion. Serve immediately or chill and serve the day it was made.

Cucumber: cool, sweet, bland and bitter (peel). Clears heat, quench thirst, treat jaundice, relieve irritability.

Radish: cool, pungent, sweet. Cuts mucus, treats food stagnation, detoxifies

Cilantro: slightly cool, neutral, pungent. Promotes sweating, regulates flow of Qi.

Green onion: hot, pungent. Induces sweating, anti-microbial, purges LV.

Sweet chili sauce: sweet, warm, sour.

Rice wine vinegar: warm, sour. Detoxifies, astringes, promotes movement of xue.

This dish is good for clearing stagnation of the LV. Pungent, sour and bitter flavors are known to clear stagnation from the LV and harmonize. The cool and pungent flavors here are used to clear heat caused from the stagnation. This dish is best when consumed in spring, the time of the LV, to purge the LV.