Sunday, September 14, 2014

Pacific Rim Salad

Gluten free cooking, paleo, healthy foods
Pacific Rim Salad with buckwheat noodles and jumbo prawns

This is the most popular dish that I make at my house, I usually quadruple the recipe (enough to fill a four gallon container) and it will all disappear in one day. This is also the first time I am posting it on my food blog however last February I did post it on my original blog: The World According to Art Deco Girl, this recipe is so good I felt that it deserved to be in the spotlight over on the food blog. Because it is a cold salad it is great to eat while the weather is still warm however at my house it is so popular we eat it all year around. 

The recipe originally came from New Woman Magazine 1996.

This salad can be made with shrimp, crab meat or chicken. I usually use jumbo prawns (big shrimp).


1 bundle *buckwheat somen noodles or brown rice angel hair pasta (both are gluten free). If you have another type of gluten free pasta you prefer such as corn you can use that instead. *For people who are on a grain free diet try buckwheat noodles, buckwheat is not a grain it is from the rhubarb family (oddly enough).

*Note if you are allergic to any of the following veggies you can substitute them out with julienne slices of carrot, whole pea pods or celery just to name a few.

1 medium cucumber, peeled, seeded, and cut in julienne slivers.

3 to 4 young scallions, cut into julienne slivers.

1/2 medium sweet red pepper, seeded, cut into julienne slivers.

1/2 small hot green chili pepper, such as jalapeno, seeded and cut in julienne slivers (this can be omitted for a very mild salad).

1 lb. large shrimp about 18, boiled, shelled, and deveined, or one 1 lb. cooked lump crab meat, or 2 large chicken breasts (8 oz.), poached, skinned and boned after cooking.

2 thin slices peeled fresh ginger root.

1 clove garlic, peeled and sliced.

1/2 tsp. coarse salt (I prefer coarse pink Himalayan salt).

1/4 Cup sherry vinegar, rice wine vinegar or plain white vinegar.

1/3 Cup toasted sesame oil.

1 Tbsp. Light, low-sodium soy sauce (I use Bragg's Liquid Amino's it does not contain preservatives and is made with non GMO soy beans and much better for you than soy sauce or if you have problems with soy you can always try coconut Amino's, I have not tried these myself yet).

Optional garnishes: 

Sprigs of watercress or small dark-green lettuce leaves; 1 Tbsp. sesame seeds, toasted in a skillet until golden brown (this is my personal favorite!); or 1 1/2 Tbsp. chopped roasted, unsalted peanuts.


1. Boil noodles in 3 quarts well salted water until just tender (follow directions on package), they should be firm but not hard in the center. Drain immediately and rinse in cold water. Drain thoroughly on cloth towel.

2. In large bowl, combine noodles with vegetables and chili pepper  and toss lightly. Slice shrimp in half lengthwise (or pick over crab meat, or pull chicken into shreds with fingers) and add to bowl.

3. To make dressing, pulverize ginger, garlic slices, and salt with mortar and pestle, or in a bowl using back of wooden spoon. Combine with vinegar, oil, and soy sauce, adjusting each to taste. Toss dressing through salad ingredients.

4. Divide into portions and garnish.

Yield: 4 to 6 servings. Per serving (6 servings) with shrimp, 282 calories: 29% (22g) protein, 28% (10g) fat, 43% (33g) carbohydrate. 115 mg cholesterol; 325 mg sodium.