Cold Sesame (Cucumber) Noodles PRINT
Paleo friendly Asian style side dish!
|1||teaspoon sesame seeds|
|1||tablespoon organic sunbutter (sugar-free)|
|1||teaspoon sesame oil|
|1||tablespoon coconut aminos|
|1||tablespoon rice wine vinegar (now Whole30-approved!)|
|½||teaspoon crushed red pepper flakes|
|2||cloves garlic, crushed|
|¼||teaspoon powdered ginger|
|1||scallion, dark green part only, thinly sliced|
1. Heat a small saute pan over medium heat, then toast the sesame seeds until light brown, about 2-3 minutes. Set aside to cool.
2. Peel the cucumbers, then turn them into noodles with a julienne peeler. Place in a large bowl.
3. In a small bowl, mix the tahini, sunbutter, oil, coconut aminos, vinegar, water, red pepper flakes, garlic, and ginger with a fork until smooth.
4. Pour the dressing over the cucumber noodles and toss gently with a rubber scraper until evenly coated. Mound on a plate and sprinkle with the sliced scallions and toasted sesame seeds. Enjoy the first creamy, nutty bite, then ask yourself in wonder and glee, “Noodles! Who needs ‘em?!”
NOTE: Because this includes two kinds of seed butters, it’s higher on the omega-6 side of the world, so you don’t want to eat this as a primary fat source every day. However, as long as you’re getting your coconut oil and/or EVOO and fish oil the majority of the time, this kind of thing is OK occasionally. Enjoy it with a light heart!