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 what I’ve created from 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, and corn free 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!