Posted on | December 9, 2007 | No Comments
This recipe contains peanuts! You could easily substitute pea butter, sunbutter, or soynut butter for the peanut butter, though. Do not despair! The top 8 allergen I can’t avoid in this recipe is soy, as the soy sauce is integral to the taste. If you have a good soy sauce substitute you use, though, try it – and let me know!
One day when we were having lunch with friends, my oldest daughter tried this salad, and promptly scarfed down the entire container! I was quite excited, as cold dishes aren’t a big hit in our family, so my friend sent me the recipe. This is my adaptation of the original.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, egg free, tree nut free, fish free, shellfish free, corn free, and vegan/vegetarian recipe.
- 3 cups cooked short grain brown rice
- 1 cucumber, peeled and diced
- 1-2 carrots, diced
- 1 1/2 TBS sesame seeds
- 3 TBS peanut butter or substitute
- 2 TBS rice vinegar (cider vinegar works fine)
- 1/2 tsp sugar
- 1 TBS soy sauce (LaChoy is GF, Braggs is GF and corn free too)
- 1 tsp sesame oil (toasted is ideal)
- 1 small clove garlic, minced
While the rice is cooking, combine everything else in a large bowl. Mix together well.
Add rice to the rest of the ingredients while still warm – this will help the rice soak up the flavors. Taste and adjust seasoning (it might need more soy sauce or vinegar).
Chill, then serve. This makes a great dinner with some stir-fry; or in summer serve it along side some cole slaw and something off the grill!