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).
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:
- Diced or julianned cucumbers: watch video on how to Julianne
- chopped parsley
- green onions
- Tofu cubes (optional for a little protien)