Ingredients:
4 ounces uncooked brown rice spaghetti
2 Tablespoons water
1 ½ Tablespoons coconut aminos
1 Tablespoon olive oil
1 Tablespoon rice wine vinegar
1 teaspoon dark sesame oil
½ – 1 teaspoon ginger root, freshly grated (depending on taste)
1 Tablespoon honey, agave or pure maple syrup
½ cup cucumber, cut into 2-inch long thin sticks, divided
4-6 small radishes, cut in half then thinly sliced, divided
2 Tablespoons scallions, sliced, divided
1 ½ Tablespoons peanuts, chopped, divided
½ teaspoon crushed red pepper flakes
Toasted Sesame seeds
Directions:
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain spaghetti; rinse under cold running water and drain again.
In a large serving bowl, whisk together water, coconut aminos, olive oil, vinegar, sesame oil, ginger, Sweet and garlic until blended.
Add pasta, 3/4 cup of cucumber, 1/2 cup each of radishes and carrots, 3 Tablespoons of scallions and 2 Tablespoons of peanuts; toss to mix and coat.
Sprinkle salad with remaining cucumber, radishes, carrots, scallions and peanuts; sprinkle with Toasted Sesame seeds, red pepper flakes and serve.
Makes 4 servings
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