Sesame-Ginger Cucumber Noodles with Mint and Edamame

Sesame-Ginger Cucumber Salad with Mint and Edamame

We’re getting down to the wire with my cookbook manuscript deadline. I don’t know about you, but when I was in college (and high school, even), the only way I could ever get an essay, report or project done was if I was under pressure.

I remember cramming with my friend Cassie for a mid-term exam in our Greek Mythology class the night before the test itself. Basically, I read about 250 pages of Greek myths in 8 hours, overnight.

I’m pretty sure I got a B+ or an A-, although that method didn’t work for the final, unfortunately.

Sesame-Ginger Cucumber Salad with Mint and Edamame

My point is that I’m a bit behind on writing this cookbook, but that’s okay, because this week is that “under pressure” point and I’m finally “cramming.” I produce my best work that way, so we’re all in luck!

Sesame-Ginger Cucumber Salad with Mint and Edamame

Meanwhile, I’m all about easy, simple, quick recipes: like this cucumber salad. No need to reinvent the wheel here – this salad has such classic fresh Asian flavor, that it can work as a standalone lunch or a side dish to accompany a baked fish or some chilled shrimp. Heck, you can mix some cooked red quinoa in at the end and make this a protein-packed dish.

Cucumbers are so light, crisp and refreshing in the summertime – why chop them up and hide them in salads? Let them shine in this noodle dish!

Sesame-Ginger Cucumber Salad with Mint and Edamame

Okay, now I’m off to do some more cookbook writing. Currently, I’m writing about my views on healthy eating and how spiralizing will revolutionize the way you look at vegetables…. but, you all already know that. :)

What do you think of quick recipes like these? Would you like to see more of them?

Nutritional Information & Recipe

Sesame-Ginger Cucumber Salad with Mint and Edamame

Serves 1

Sesame-Ginger Cucumber Salad with Mint and Edamame

20 minPrep Time

20 minTotal Time

Save Recipe

Ingredients

  • For the marinade:
  • 2 tablespoons rice wine vinegar (or apple cider vinegar)
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • ½ teaspoon agave (or honey)
  • salt, to taste
  • 1 tablespoon minced mint
  • 1 tablespoon grated ginger
  • 1/2 serrano pepper, diced
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds
  • For the rest:
  • 1 large seedless (English) cucumber, Blade C
  • 1 cup chopped scallions
  • 1 cup cooked edamame
  • 1 bell pepper, sliced thinly

Instructions

  1. Place all of the ingredients for the marinade into a bowl and whisk together. Set aside.
  2. Pat the spiralized cucumber dry, removing as much excess moisture as possible. Place into a large mixing bowl along with the scallions, edamame and bell pepper.
  3. Pour the marinade over the cucumber noodle mixture and toss to combine thoroughly. Serve.
http://inspiralized.com/sesame-ginger-cucumber-noodles-with-mint-and-edamame/

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Comments

  1. Go Ali!
    Your cookbook will be wonderful! I can’t speak for everyone who reads your blog, but I for one wouldn’t mind if you only posted a recipe every other day or even just a couple times a week.
    Believe me, you won’t lose readers!
    Another idea is to post older, favorite recipes that maybe everyone hasn’t seen yet. I personally love to browse the menu by vegetable, but maybe it’s easier for others to just read the current recipe??
    Your cookbook is very important, and should be sold alongside the spiralizer at Williams-Sonoma! And it may go without saying, but I hope you’ll have references to your website throughout the book. Everyone that I’ve introduced to “inspiralizing” is blown away!
    Keep up the good work!!

  2. This recipe sounds wonderful. I could see adding a little chicken or a little feta cheese to make it a whole meal salad (for my dietary requirements). I’m looking forward to your cookbook coming out, and I wish you the best in your efforts to get it done. Your recipes really appeal to me.

  3. Made this tonight and man that dressing is delicious!! I didn’t have a full cucumber to I used that as well as a yellow summer squash. I also subbed peas in for the edamame (thought I had some in the freezer but oh well). Took it to a friends house for dinner and while we were talking she couldn’t stop taking little bits out and tasting them. Just got my spiralizer 2 days ago and I am so glad there is a resource like yours available! Can’t wait to try more delicious recipes from you.

  4. jual gold g

    Sesame-Ginger Cucumber Salad with Edamame | Inspiralized

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