Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
This is absolutely PHENOMENAL! Every ingredient enhanced the recipe. So refreshing and flavorful. My husband doesn’t even like peanut sauce or melon but in this context, loved it.
What would you suggest as an alternative to cucumber in this recipe?
Do you think that adding honey instead of maple syrup would be okay?
Honey isn’t vegan, so wouldn’t be recommended for this diet. You could use agave though.