Cold Sesame Cucumber Noodles

Cold Sesame (Cucumber) Noodles

I love her site. Check out more yummy recipes here:http://www.theclothesmakethegirl.com/2011/07/16/cold-sesame-cucumber-noodles/

Ingredients:
1 teaspoon sesame seeds
2 cucumbers
1 tablespoon tahini
1 tablespoon organic sunbutter (sugar-free)
1 teaspoon sesame oil
1 tablespoon coconut aminos
1 tablespoon rice wine vinegar (now Whole30-approved!)
1 tablespoon water
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, crushed
1/4 teaspoon powdered ginger
1 scallion, dark green part only, thinly sliced

Directions:

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