Jump to content
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Jefferson Adams
    Jefferson Adams

    Asian-style Zucchini Noodle Salad (Gluten-Free)

    Celiac.com 10/08/2015 - Want a light, healthy gluten-free vegetarian lunch that's tasty and offers a departure from a more standard noodle dish? Try this lovely Asian-style salad made with spiral or long julienne zucchini "noodles."

    Photo: CC--Tony WebsterSome people make this with raw zucchini, but that's hard to digest, so I blanche the zucchini noodles first.

    Ingredients:

    • 3 to 4 medium zucchini, spiral cut or long thin strips
    • 1 cup carrot, grated
    • 2 green onions, thin diagonal slices
    • ½ teaspoon salt
    • 1½ cups thinly sliced and roughly chopped red cabbage
    • ½ large red bell pepper, sliced thin and cut into 1-inch segments
    • ½ cup cilantro, chopped

    Dressing:

    • ⅓ cup rice vinegar seasoned with salt, pepper and sugar
    • 2 tablespoons quality olive oil
    • 1½ teaspoons dark sesame oil
    • 2 cloves garlic, minced
    • Pinch of red pepper flakes

    Directions:
    If you have a food processor or other spiral vegetable slicing tool, use it to make the zucchini noodles.

    Otherwise, cut zucchini into very long, thin strips, enough to make about 5 to 6 cups of zucchini noodles.

    Place zucchini noodles in a metal strainer and immerse in boiling water for about 30 seconds, until blanched.

    Once lightly blanched, remove the zucchini noodles and allow to drain well.

    Place the drained, blanched zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro.

    In a medium bowl, whisk seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.

    Pour the dressing over the zucchini noodles and vegetables and gently toss to combine. Or, alternatively, serve dressing on the side.

    Serve immediately.


    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Destiny Stone
    Thai Noodle Salad (Gluten-Free)
    This is a light dish that can be served as a meal or eaten as a side dish. The ingredients can vary depending on your taste buds. Preparation for this Thai salad is very minimal and with the right ingredients, this is a perfect quick gluten-free meal. This salad is light so it is perfect for those hot summer nights when you don't want to eat a heavy meal.
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Serves: (2) as a main dish or (4) as a side dish
    Ingredients:

    8-10 oz. thin dried rice noodles (vermicelli size) 2 tomatoes, cut into small slices 5 green onions, sliced finely 2 cups snow peas, steamed or boiled until bright green but still firm 1-2 cups bean sprouts 1 cup fresh coriander or cilantro, roughly chopped 1 cup fresh basil, roughly chopped 1/4 cup dry-roasted peanuts OR cashews, left whole or lightly chopped  1/2 cup deep-fried tofu, cut into small cubes
    Garnish:
     fresh basil
     fresh coriander
    chopped peanutsDressing:

    1 Tbsp. vegetable oil 1 tsp. sesame oil 2 Tbsp. gluten-free fish sauce OR 2 extra Tbsp. gluten-free soy sauce 5 Tbsp. gluten-free soy sauce 1 fresh red chili, de-seeded, OR 1/2 tsp. dried crushed chili or cayenne pepper 1-2 Tbsp. brown sugar or sugar substitute (to taste) juice of 1 fresh lime 2 cloves garlic, minced Preparation:
    Dunk noodles in a pot of boiling water. Remove pot from heat and allow noodles to soften in the hot water 10-15 minutes, or until soft enough to eat ('al dente'). When ready, drain and tip noodles into a large mixing bowl. Add the bean sprouts while noodles are still hot and gently toss (the residual heat from the noodles will lightly cook the sprouts). Mix the dressing ingredients together in a cup, stirring well to dissolve the sugar. Taste-test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong/salty now, but will be milder when combined with the salad. To the bowl of noodles and sprouts, add the tomatoes, green onion, shrimp or tofu, and fresh coriander. Toss to mix (If you're having trouble combining the noodles with the other ingredients because the noodles are too long and tangled, cut them several times with a pair of clean scissors.) Now add the dressing, fresh basil, and nuts, tossing well to incorporate. Taste test the salad. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice. Eat immediately, or cover and allow to sit in the refrigerator for an hour or two, or until cold.  Place on a serving platter or in a salad dish and sprinkle with fresh basil, coriander, and peanuts. Serve with wedges of lime. Note: I like to eat lots of veggies, so I add things like steamed cauliflower, broccoli, and carrots. Also, this salad tastes best when eaten fresh, as rice noodles tend to dry out when left longer than 2 days. Until then, place in a tightly sealed container in the refrigerator, and enjoy!

    Jefferson Adams
    Throughout southeast Asia, street vendors prepare cheap, delicious noodles on the spot. Place an order and watch the cook's hands become a blur of ingredients dancing in a hot wok. A flash of alchemy and heat turn oil, meat, vegetables, and noodles into a piping hot delicacy that can be enjoyed just about any time of day. One day, after nursing a hankering for Asian-style noodles, I discovered spaghetti-style rice noodles at my local Asian grocery store. I picked up some sesame oil and some veggies, hit the butcher for a pork chop, and the rest, as they say, is history.  Well, actually, there was a bit of experimentation first, but that's a story for another time. Right now, you are about to enjoy delicious, healthy, cheap gluten-free noodles.
    Ingredients:
    Rice Noodles (Spaghetti style)
    ¼ cup Sesame Oil
    ½ pound Pork, cubed
    ¼ cup Cilantro, chopped
    ½ cup Scallions, chopped
    1/4 Onion, wedged and sliced
    1 Clove Garlic, minced
    ½ cup Sweet Red Pepper, chopped
    ½ cup Carrot, chopped
    ½ cup Broccoli
    1 cup Collard, Chard or similar Greens, chopped
    1 teaspoon Sugar
    1 sprig of Mint (optional)
    Splash of Rice Vinegar
    Directions:
    First, you'll need some rice noodles that are about as thick as regular spaghetti.
    Boil about 3 quarts of water, and chop some sweet red bell pepper, carrots, garlic, onion, scallion, broccoli, and some kind of greens, like collard greens.
    Also, you'll need some cilantro, a pinch of sugar and maybe some mint.
    Slice and cube the pork chop (use any kind of meat you like, or make it vegetarian style).
    Put the rice noodles a dish that can take heat, and cover them with hot water for a few minutes until they soften up a bit. When they are flexible, but still firm, strain them, but don't rinse them.
    When the noodles dry out a bit, use a fork and scissors to cut them in half.
    Heat some sesame and/or olive oil in a frying pan on high heat.
    When the oil starts to smoke, add the carrots, the peppers, stir 10 seconds, add garlic, meat, and broccoli.
    Toss quickly over a high heat for one minute.
    Add rice noodles and continue to toss or stir rapidly for 30 seconds.
    Add greens and fish sauce and toss or stir rapidly for another 30 seconds.
    As pan dries up a bit, add a splash of chicken broth and a pinch of sugar.
    Stir or toss for 15 seconds.
    Pour into large bowl, garnish with cilantro, a splash of rice vinegar and serve.


    Amie  Valpone
    Pad Thai (Gluten-Free)
    Pad Thai is the perfect Asian dish to make when you want to add a slightly spicy and tangy taste to your dinner.
    Gluten-Free, Dairy-Free and Vegetarian

    Serves 4
    Ingredients:
    4 Tbsp. organic almond butter 1 Tbsp. honey 1/3 cup San J gluten free soy sauce 1/3 cup freshly squeezed orange juice 1/2 tsp. red pepper flakes 1 small sweet onion, chopped 1 clove garlic, minced 2 Tbsp. sesame oil 1 tsp. chili powder 2 cups bean sprouts 8 oz.  rice noodles 1 small bunch scallions, chopped 1 tsp. fresh ginger, grated 2 Tbsp. ground flax seeds 1 Tbsp. cashews, crushed 1/6 tsp. orange zest 1 Tbsp. fresh basil, finely chopped Lime wedges, for serving Directions:
    Prepare rice noodles, drain and set aside. In a medium sized mixing bowl combine almond butter, honey, gluten free soy sauce, orange juice, and red pepper flakes. Set aside. In wok, stir fry garlic in 1 Tbsp. oil for 1 minute or until lightly browned.  Add remaining oil and onions; cook for another 2 minutes. Add peanut butter mixture, chili powder, bean sprouts, and noodles.  Continue to mix until sauce thickens. Transfer to serving dishes. Serve warm with a sprinkle of fresh ginger, scallions, ground flax seeds, cashews, orange zest and fresh basil.  Garnish with lime wedges. Enjoy.

    Jefferson Adams
    Celiac.com 09/15/2015 - A staple at many Chinese restaurants, salt and pepper shrimp are easy to make and sure to delight. They offer a nice spin on the standard grilled shrimp fare, and go great as an appetizer with your favorite gluten-free beer or beverage.
    Ingredients:
    For the salt and pepper mixture:
    2 parts whole peppercorns 1 part sea salt For the rest of the dish:
    1 pound large shrimp, shells on and deveined (with or without heads) 3 tablespoons potato starch or cornstarch 1/2 cup oil for frying salt and pepper mixture, to taste 6 cloves garlic, finely chopped 1 long hot green or red pepper, thinly sliced 1 scallion, chopped Directions:
    First, you need to make the salt and pepper mixture.
    Dry roast the whole peppercorns in a small pot over medium low heat for 15 minutes, until very fragrant. Adjust heat as needed to avoid burning the peppercorns.
    Remove peppercorns from heat and allow to cool. Once cool, use a spice grinder, pepper mill, or mortar and pestle to pulverize the peppercorns.
    In the same pot over medium heat, dry roast the salt until it turns slightly yellow in color. Let salt cool and combine with the ground pepper.
    Save this salt and pepper combination for future cooking.
    You're now ready to make the shrimp.
    Rinse the shrimp and pat dry with a paper towel.
    Dredge shrimp with potato starch, cornstarch or tapioca.
    Heat the oil in a small cast iron skillet to 375F degrees.
    Quickly lay the shrimp in the oil with about an inch of space in between each shrimp, and fry the shrimp in small batches, cooking each side for 30 seconds.
    Remove cooked shrimp to a paper towel-lined plate, and sprinkle with salt and pepper powder to taste.
    In the wok, heat 2 tablespoons of oil over medium heat. Fry the garlic until just golden brown, but Do NOT burn it! Set golden garlic to drain on paper towel lined plate.
    Remove any excess oil from the wok, so you have just a tablespoon or so remaining.
    Add the peppers to the wok.
    Turn off the heat, and add the garlic back to the wok,
    Stir-fry everything together for a minute.
    Add the shrimp to the wok, and gently toss everything for 10-15 seconds, sprinkling with a bit more of the salt and pepper mixture.
    Serve with your favorite gluten-free beer or beverage.

  • Popular Contributors

  • Forum Discussions

    Im the same, I never know what to eat, some food does better than others for me, I went on to make my own soup and Im glad I did, I should do it more often and at least then J know what's going in to it, it wasn't the best first try but I enjoyed it haha
    Thank you for the advice, in the end I went and made my own soup, not great for my first try but it was better than potentially making myself worse, I enjoyed it, I got some vitamains too to take, I was able to find a liquid Vitamain B Complex, the store I went to was helpfull enough to show me what was Gluten Free.   I fealt awful around then, Im feeling like I have more energy now I can actually do things and focus more, Ill keep on like I have been, Im not 100% and still have some B
    Not to mention the fact that (for those using the Nima) the Nima sensor has been known to give false positives. https://www.theverge.com/2019/4/1/18080666/nima-sensor-testing-fda-food-allergy-gluten-peanut-transparency-data https://www.celiac.ca/cca-statement-nima-gluten-sensor/ https://www.allergy-insight.com/nima-is-it-really-96-9-accurate/ https://www.glutenfreewatchdog.org/news/troubling-gluten-testing-data-released-by-nima-but-hold-the-phone/ https://www.glutenfreew
×
×
  • Create New...