Cold Sesame Cucumber Salad

This cool salad was inspired by a salad I found in the Whole Foods salad section, but was not gluten-free. I tried to recreate it using a pasta based from soy, potato and rice flour. We took it with us to the beach and ate it outside, why do things always taste better outside? Next time I am going to Julianne the cucumbers to make it prettier (and then I’ll post a better picture).

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Mix the following ingredients for the dressing in the same order as listed. I don’t have exact measurements, but the ingredients are listed in the order of highest volume to least.

  • sesame oil
  • olive oil
  • soy sauce
  • rice vinegar
  • sugar (you can substitute agave)
  • sea salt
  • red pepper flakes
  • toasted sesame seeds

Cook the pasta and cool it before adding the dressing. I used the Bionaturae Spaghetti made from rice/soy and potato flour. Any gluten free pasta will work here. Add the following to the noodles:



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Filed under Dinner Menu: Cena, Lunch Menu: Almuerzo

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