Japanese Recipes for Healthy Living

chick pea, cucumber, corn and red bell pepper salad / lentil salad

I know… this is not Japanese cuisine, but the color was beautiful (and it was delicious), so I just wanted to take a picture. I used Japanese cucumber for this chick pea salad. I think Japanese and Persian cucumbers are very similar, and they are much smaller than the regular cucumber (the big one). The taste is a little different too. I prefer using Japanese or Persian cucumber for any salad. The combination of cucumber, corn, chick pea, red bell pepper and cilantro was so good. I mixed 1 tbsp of Dijon Mustard, 2 tbsp of white balsamic vinegar and 4 tbsp of extra virgin olive for the dressing.  I mixed up all the ingredients, with salt and pepper.

The lentil salad’s recipe was from the book “Veganomicon: The Ultimate Vegan Cookbook“. I am not a vegan or vegetarian, but I just love their recipes. It’s so easy to cook and a lot of healthy recipes. You can see the lentil salad’s recipe here online. Since I am not a vegan, I used chicken stock instead of vegetable stock.

With some sourdough bread, hmmm, yummy.

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