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.
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!
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!
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
- 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
- Place all of the ingredients for the marinade into a bowl and whisk together. Set aside.
- 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.
- Pour the marinade over the cucumber noodle mixture and toss to combine thoroughly. Serve.