Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Saturday, August 8, 2009
Thai Cucumber "Noodles"
3-4 large cucumbers
juice of 1 lime
3 T peanut butter (tahini would also work well)
1 T honey
1-2 cloves of garlic
1 T toasted sesame oil
1 T olive oil
1 tsp of salt
1/4 tsp of Chinese 5-spice powder*
about 1 tsp grated fresh ginger
1 handfull of cilantro, chopped
about 1/4 cup peanuts, chopped or crushed
*I get my spice blends from Mountain Rose Herbs and have not had a problem with them.
Peel the cucumbers. Take a cucumber and hold it over a bowl, and peel off thin strips using a vegetable peeler into the bowl. I stop when I get down to the seeds. Continue until all the cucumbers have been shredded.
Put the shredded cucumber into a colander over a bowl or sink, and mix in the salt. Let stand for at least 15 minutes to draw out excess water.
Mix together the remaining ingredients to make the dressing. The dressing will be very thick, but it will thin out once added to the cucumbers as they give off more water. Dress the cucumber noodles when they are ready. Garnish with the chopped cilantro, chopped peanuts and tomato slices, or whatever else you would like.
NOTE: To save time, you could make this as a salad by thinly slicing the cucumbers with a food processor instead of shredding them.