+GFO +SFO
This is a great summer lunch or dinner. I’ve been eating it almost every day with some baked tofu straight from the fridge on the side. You can make this a day or two ahead of time to make it even a bit easier. —KH
SERVES 1
1 large English cucumber (280 g) or about
2 regular ones
2 tbsp (30 ml) soy sauce or tamari (use coconut aminos to make it soy-free and gluten-free)
1 tbsp (15 ml) rice vinegar
1 tsp toasted sesame oil (or use tahini to make oil-free)
2 tsp (8 g) toasted sesame seeds
Spiralize the cucumber. Break the noodles into soba-size lengths.
Mix the soy sauce, vinegar and oil in a medium mixing bowl. Toss the noodles in and mix. Plate up and sprinkle with sesame seeds.