It’s been a very interesting Labor Day weekend so far.
I have BPPV.
No, that’s not a venereal disease.
This morning, I’d had enough of the persistent nausea and light-headedness. No matter what I did (or didn’t do), no matter what I ate (or didn’t eat) I couldn’t find lasting relief. There’s nothing worse than an upset stomach; it completely disarms you. As it turns out, I have benign paroxysmal positional vertigo.
45 minutes, an IV of saline and a nice antiemetic injection later I’m feeling much more like myself.
Despite my sick moments, I did have a chance to make something truly, truly delicious: grilled scallions with a soy-honey-mustard glaze and a marinated shrimp and chopped vegetable salad.
Ingredients For Chopped Salad
- 1/2 cucumber, seeds removed and chopped
- 1 bell pepper, sliced
- 1/2 cup shrimp, cooked and butterflied
- 2 scallions
- soy sauce
- brown sugar
- rice wine vinegar
- chile flakes
- 1 mango
- 1 cup cabbage
- soy sauce
- Chop cucumber and salt liberally in a bowl. Set aside.
- Chop remaining vegetables and mango.
- Prepare shrimp (boiling or steaming is best) and chill. Once cool, butterfly.
- Rinse cucumber slices over a sieve or colander, squeezing moisture out of the slices. Combine all vegetables into a bowl with shrimp
- Prepare vinaigrette by combining : 2 tbsp soy sauce, 2 tsp sriracha, 2-3 tsp rice wine vinegar, dash of chile flakes, 2-3 tbsp brown sugar. Adjust seasoning as needed.
- Toss salad with vinaigrette.
Grilled Scallions with Soy-Honey-Mustard Glaze
- scallions, ends trimmed and cleaned
- non-stick cooking spray, preferably canola
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp mustard
- Set grill pan on high. Coat with non-stick spray.
- Add scallions, grill for 4 min on each side.
- In a saucepan on high heat, combine honey and soy sauce. Reduce by 1/3 and add mustard. Reduce by a bit more. Taste as you go; this can become concentrated very easily!
- Serve over scallions. Enjoy!