My kindergartener is a bit of a task master. His tasks are mainly playground and gelato based and he wants to participate in them all of the time. After surviving the bleak winter, it's nice to be outdoors but it's very hard to eat properly and be out in the world all day. Gelato is tempting, gluten-free cookies are everywhere, and nary a good salad can be found in my neighbourhood which leads me to the imminent purchase of a small insulated cooler and some serious picnic recipe development. This picnic-friendly sesame cucumber salad is a riff on a soba noodle salad I used to make way back when I had a horrible bank job and the only bright part of my day was my precious 30 minute lunch break. Rice wine vinegar is acceptable in our household but if it bothers you, substitute white wine vinegar and honey. This salad keeps fairly well for a few days in the fridge.
sesame cucumber noodle salad
serves 2 or 4 as a side
1 english cucumber, spiralized
1/4 cup cilantro, rough chopped
3 tbsp sesame oil
3 tbsp rice wine vinegar OR 3 tbsp white wine vinegar & 1 tsp honey
4 tbsp nigella seeds, toasted (or black sesame seeds)
2 scallions, sliced thin
1/4 tsp red pepper flakes
kosher salt & fresh ground pepper
Combine cucumber, cilantro, sesame oil, rice wine vinegar, red pepper flakes, half of the nigella/sesame seeds and scallion with a pinch of salt and pepper in a bowl. Let salad sit for 10 minutes for flavours to develop before serving. Top with remaining nigella/sesame seeds and scallions to serve.
tag #frompastatopaleo on Instagram to show me your finished dish!