Hello everyone, I know it's been a long time. The last recipe I added to this blog was back in November of 2023. My word, seems like forever ago.
If you follow me on my main blog, you will know that in January, after routine blood work, I was told my Triglycerides were slightly elevated and I needed to make a few changes to my diet. I've never been one to eat a really bad diet to begin with, but certainly had to make quite a few changes, mainly ditching all the junk, sweets, sodas and snacks and embracing a more healthier way of life.
I had already been looking into the Mediterranean diet and had made a few dishes, but after my doctor suggested the same diet to me, I just dived right in.
My meals now revolve around a lot more fish and chicken, minimum red meat. Lots of veggies and fruits, quinoa, lentils, chickpeas and wholewheat pasta and rice. Minimal potatoes and when I do have those, they are either red skinned which are healthier, or sweet potatoes, but even then, I have a few pieces and that's all.
I have lost 35 pounds since February and am in the best shape I've been in since my twenties. My goal is to maintain this healthier way of life, but not give up everything yummy completely. I still have a sweet treat once in a while, maybe once a month if that.
But, I want to start sharing some of the meals I've been having, here on the blog, not just to help others achieve a healthier way of life, but also as a record for me to have for the future. Hope you enjoy!
Today's recipe is one of my husband and son's favorites lately, well, and mine too. This spicy cucumber salad is so refreshing with just the right amount of heat. It's delicious. The recipe comes from
Recipe Tin Eats, she has amazing recipes so be sure to check out her website.
Spicy Cucumber Salad
- 4 cucumbers (~20cm/8", scale up/down for shorter/longer, Note 1)
- 3/4 tsp cooking/kosher salt
- 1 eschalot/French onion , halved then very thinly sliced (US: shallot) (Note 2)
- 1 cup green onion , green part only finely sliced (1 large, 2 small stems)
- 2 tbsp+ chilli crisp (crispy chilli oil) - Laoganma is my fave (Note 3)
- 2 tsp white seame seeds , toasted (save some for topping)
Dressing:
- 1 1/2 tbsp rice vinegar (sub any clear vinegar)
- 2 tsp soy sauce , all-purpose or light (Note 4)
- 2 tsp sesame oil , toasted (ie brown, not yellow)
Smash & salt cucumbers
Smash - Hit
cucumbers with a meat mallet, rolling pin or similar to make the sides
burst open. Cut in half lengthwise then into 2.5cm/1" pieces.
Salt 30 min - Place
in a bowl, toss with salt. Set aside for 30 minutes to draw out water
(Note 5). Drain/strain and discard salty water, leave cucumbers in same
bowl.
Salad
Whisk Dressing in a bowl.
CHECK spiciness of your chilli crisp - they vary by brand. If using Laoganma, stick with recipe, else adjust to taste.
Toss - Put
green onion, eschalots, sesame seeds, dressing and chilli crisp in with
the cucumbers. Toss until eschalots go floppy - ~30 seconds.
Serve, sprinkled with extra sesame seeds and dollops of chilli crisp if you dare!
Note: Water
continues to come out of cucumbers so after few hours/next day, you'll
have a lot more dressing but not as intense flavoured. So eat/serve with
spoon to get plenty of dressing in every bite!
