A Cucumber Salad with a Kick

We’ve been hearing about the popular Southern California chef Saifon Plewtong, who runs a restaurant called True Seasons Organic Kitchen, in Anaheim, which serves GMO-free, organic hot pot cuisine that makes food lovers drive long distances to try her cuisine. Chef Saifon grew up on a farm in Thailand before moving to the US. “I’ve been cooking longer than I can remember,” she says. “Since I was a little girl I’ve been curious about the kitchen, and when I was old enough, I was given a small plot on the family farm. From there I began to make soups and other dishes that I learned about from watching others.”

Her favorite ingredients right now? “Kubucha and pumpkin are on the top of my list right now for winter vegetables,” says Chef Saifon. Vegan Thai Curry is one of Chef Saifon’s most popular dishes. “Our customers can’t get enough of it!” she says. 

Here, she shares a fresh cucumber recipe with VT that is as tasty as it is pretty:

Cucumber Salad

Organic, GMO-free, paleo-friendly

Ingredients:

2 fresh organic cucumbers (chopped & thinly sliced)

1 tsp extra virgin avocado oil or cold press olive oil

2 fresh organic lemons (squeezed)

2 tsp. sea salt

½ tsp. red chili (if you enjoy spicy dishes)

Directions:

Mix all ingredients and serve cold.

By Chef Saifon Plewtong of True Seasons Organic Kitchen