Japanese GF Salad

This one didn’t exactly get two thumbs up from the kids, but the adults in this family adore it!  This salad usually calls for ichiban noodles.  I dont’ use any noodles, and I find that the bean sprouts, celery, snow peas, etc, give it enough crunch.  I add extra cashews for a little fullness.  Yum!

  • 2 cups fresh bean sprouts
  • 1 can mushroom pieces, drained
  • 2 cups shredded cabbage
  • 1 cup sliced celery
  • 1/4 cup sunflower seeds
  • 3/4 cup cashews, broken
  • 2 Tablespoons chopped onion
  • 2 handfuls snow peas (or baby snap peas)

Dressing: combine in a shaker:

  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 2 Tbsp soya sauce
  • 3 Tbsp vinegar
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chicken bouillon (or beef)

Add dressing to salad, toss & serve! Serve the same day.

About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.

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