8 Servings ( Courtesy of Ted’s Recipes )
14 oz. fettuccini or spaghetti style whole brown rice pasta
(Tinkyada pasta brand is one option)
2 cups seedless cucumbers diced small
1 ½ cups scallions thinly sliced
2 tablespoons finely chopped cilantro
1 tablespoon black sesame seeds
1 ½ tablespoon crushed red peppers
1 tablespoon finely chopped fresh ginger
1 cup rice vinegar
¼ cup toasted sesame oil
¼ cup canola oil
4 tablespoons tamari
1 tsp agave
1 tsp sea salt or to taste
· Place pasta into hot boiling water for 13 to 15 minutes or until aldente
· Chop cucumbers, scallions, and cilantro; add to cooled down pasta.
· Mix oils, vinegar, tamari, fresh ginger, crushed red peppers black
sesame seeds, agave, and salt to taste; blend well.
· Pour mixed vinaigrette dressing over pasta and serve.
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