iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Crushed Beets with Lemon Vinaigrette

Ingredients:
2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
6 tablespoons olive oil, divided, plus more
Kosher salt, freshly ground pepper
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup (lightly packed) fresh mint leaves, plus more
2 tablespoons torn fresh dill, plus more
1/2 cup labneh (Lebanese strained yogurt) or plain Greek yogurt
Flaky sea salt (such as Maldon)

Instructions:
Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with 1/2 tablespoon oil; season with kosher salt and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40-50 minutes. Let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily). Crush beets with the bottom of a small bowl (it's alright if they fall apart).
Meanwhile, whisk lemon zest, lemon juice, and 2 tablespoons oil in a large bowl; set vinaigrette aside.
Heat 3 tablespoons oil in a large skillet over medium-high heat. Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side. Transfer to bowl with vinaigrette, add 1/4 cup mint and 2 tablespoons dill, and toss to coat. Serve beets and dollops of labneh drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt.
Simplest Asian Dressing

Ingredients:
1/2 small garlic clove, finely grated, 1 tablespoon reduced-sodium soy sauce, 2 teaspoons unseasoned rice vinegar, 1/2 cup olive oil, 1/2 teaspoon toasted sesame oil, Kosher salt, freshly ground pepper, N/A freshly ground pepper

Instructions:
Whisk garlic, soy sauce, and vinegar in a small bowl. Gradually whisk in olive oil, then sesame oil (dressing will thicken slightly); season with salt and pepper.
Do ahead: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.
Slow-Cooked Salmon with Turnips and Swiss Chard

Ingredients:
4 6-ounce pieces skinless salmon fillet
4 tablespoons olive oil, divided
1 teaspoon finely grated lemon zest
Kosher salt
4 garlic cloves, peeled, smashed
1 1/2 pounds small turnips, scrubbed, halved, quartered if large
Freshly ground black pepper
2 bunches Swiss chard
1 small shallot, finely chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
Toasted sesame seeds (for serving)

Instructions:
Preheat oven to 250°. Place salmon in a large baking dish; drizzle with 2 tablespoons olive oil, sprinkle with lemon zest, and gently rub into flesh. Season with salt and scatter garlic around. Bake until salmon is medium-rare(mostly opaque but still slightly translucent in the center), 30-35 minutes.
Meanwhile, combine turnips, 1 tablespoon olive oil, and 1 cup water in a large skillet; season with salt and pepper. Bring to a simmer, cover, and cook until turnips are fork-tender, 15-20 minutes. Uncover and cook, tossing occasionally, until liquid is evaporated and turnips are golden, 5 minutes.
While turnips are cooking, remove ribs and stems from Swiss chard leaves. Thinly slice ribs, stems, and leaves crosswise. Heat remaining 1 tablespoon olive oil in another large skillet over medium-high heat. Cook shallot and Swiss chard ribs and stems, stirring often, until beginning to soften, about 3 minutes. Add Swiss chard leaves and cook, tossing often, until leaves are wilted, about 2 minutes. Toss in cilantro, parsley, and lime juice; season with salt.
Drizzle salmon with sesame oil. Serve salmon with Swiss chard and turnips, topped with sesame seeds.
Chicken Salad with Crème Fraîche and Rye

Ingredients:
1 large skin-on, bone-in chicken breast (12-14 ounces)
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
3/4 cup fresh fava beans (from about 3/4 pound pods) or frozen, thawed
1/2 small fennel bulb, thinly sliced
1 scallion, thinly sliced
2 tablespoons coarsely chopped fresh tarragon
1 tablespoon Sherry vinegar
1/2 cup crème fraîche
1/2 small English hothouse cucumber, very thinly sliced lengthwise on a mandoline
1/4 cup flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
8 slices Danish rye bread or other dense health bread, toasted if desired
Flaky sea salt (such as Maldon)

Instructions:
Preheat oven to 425°. Place chicken on a small rimmed baking sheet and rub with 1 tablespoon oil; season with kosher salt and pepper. Roast until golden brown and cooked through, 25-30 minutes. Let cool, then shred into bite-size pieces.
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain and transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.) Toss in a large bowl with fennel, scallion, tarragon, vinegar, chicken, and remaining 3 tablespoons oil; season with kosher salt, pepper, and more vinegar, if desired.
Meanwhile, whisk crème fraîche in a medium bowl to soft peaks (it will look fluffy); season with kosher salt.
Toss cucumber with parsley, lemon zest, and lemon juice in a small bowl; season with kosher salt and pepper.
Serve chicken salad with bread, cucumber, and a dollop of crème fraîche, topped with sea salt and more pepper.
Do ahead: Chicken can be cooked 2 days ahead; cover and chill. Shred just before using. Fava beans can be cooked 2 days ahead; cover and chill.
Classic Coleslaw

Ingredients:
1 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1 tablespoon honey
3/4 teaspoon celery seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 medium green cabbage, very thinly sliced (about 4 cups)
1/2 medium red cabbage, very thinly sliced (about 4 cups)
2 medium carrots
peeled; julienned or grated

Instructions:
Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine. Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve.
Do ahead: Coleslaw can be made 8 hours ahead. Keep chilled.
Sorrel Rice Bowls with Poached Eggs

Ingredients:
2 cups short-grain brown rice
Kosher salt
1 cup (lightly packed) sorrel or kale leaves (ribs removed, if using kale)
1/4 cup olive oil
Freshly ground black pepper
1 tablespoon distilled white vinegar
4 large eggs
1 large watermelon radish or 2 red radishes, very thinly sliced
2 tablespoons fresh lemon juice, divided
1/2 preserved lemon, flesh removed, peel finely chopped
1 tablespoon chopped fresh dill, plus more for serving
"2 ounces feta, preferably sheeps milk, crumbled", Hot sauce
Flaky sea salt (such as Maldon)

Instructions:
Cook rice in a large pot of boiling salted water until tender, 45-50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet and let cool completely.
Purée sorrel, oil, and 1 tablespoon water in a food processor until smooth; season with kosher salt and pepper.
Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Toss radish with 1 tablespoon lemon juice in a small bowl; season with kosher salt. Toss rice, preserved lemon, 1 tablespoon dill, remaining 1 tablespoon lemon juice, and 1/3 cup sorrel purée in a medium bowl; season with kosher salt and pepper and mix in more sorrel purée, if desired.
Serve sorrel rice topped with poached eggs, radish, feta, hot sauce, more dill, and sea salt.
Do ahead: Rice can be cooked 2 days ahead; cover and chill. Sorrel purée can be made 2 days ahead; cover and chill. Bring rice and purée to room temperature before serving.
Crispy Brown Rice "Kabbouleh"

Ingredients:
2 tablespoons dried currants
2 tablespoons distilled white vinegar
3/4 cup short-grain brown rice
Kosher salt
Vegetable oil (for frying; about 2 cups)
1 1/2 cups coarsely chopped cauliflower florets
1/2 small bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 2 cups)
1/2 small English hothouse cucumber, finely chopped
1 scallion, thinly sliced
1/3 cup olive oil
2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
2 teaspoons sumac (optional)
Freshly ground black pepper
A deep-fry thermometer

Instructions:
Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day.
Cook rice in a large saucepan of boiling salted water until tender, 45-50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet; let dry out overnight in an unlit oven or on countertop.
Fit a medium saucepan with thermometer and pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 350°. Working in 4 batches, cook rice until golden and puffed, about 1 minute. Using a fine-mesh sieve, transfer puffed rice to paper towels to drain; season with salt and let cool.
Meanwhile, pulse cauliflower in a food processor until finely chopped. Transfer to large bowl. Working in batches, pulse kale in food processor until finely chopped (be careful not to turn into a purée), adding to cauliflower as you go. Add puffed rice, currants with soaking liquid, cucumber, scallion, olive oil, Aleppo pepper, and sumac, if using; toss to combine and season with salt, black pepper, and more vinegar, if desired.
Do ahead: Rice can be fried 5 days ahead. Store airtight at room temperature
Cured Salmon with Fennel and Carrot Salad

Ingredients:
1 1/4 cups kosher salt
1/2 cup sugar
1/2 cup chopped fennel fronds
1/4 cup gin or aquavit
1 1 1/2-pound piece skin-on salmon fillet
2 medium carrots, peeled, very thinly sliced
1 medium fennel bulb, very thinly sliced, plus 1 tablespoon chopped fennel fronds
1 lemon, very thinly sliced
3 tablespoon olive oil
1 tablespoon fresh lemon juice
Kosher salt
1 cup plain Greek yogurt
Fennel flowers or fennel pollen (optional)

Instructions:
Mix salt, sugar, fennel fronds, and gin in a medium bowl (mixture should feel like wet sand). Spread half of salt mixture in a shallow baking dish. Place salmon on top and cover with remaining salt mixture.
Press a sheet of plastic wrap over salmon and place a smaller dish or heavy pan on top (it should be small enough to fit inside the dish so it rests directly on top of salmon). Add a couple of heavy cans to empty baking dish to weigh down salmon. Chill, turning occasionally, until flesh is firm and slightly darkened in color, 1-2 days. Rinse salmon and pat dry.
Do ahead: Salmon can be cured 1 week ahead. Tightly wrap and chill.
Toss carrots, fennel bulb, and lemon slices with oil and lemon juice in a large bowl; season with salt and let sit at room temperature until slightly softened, about 30 minutes.
Thinly slice cured salmon at an angle against the grain.
Season yogurt with salt, spread on plates, and top with cured salmon, fennel and carrot salad, fennel fronds, and fennel flowers, if using.
Smoked Salmon Tartines with Fried Capers

Ingredients:
1/2 small red onion, very thinly sliced
2/3 cup Champagne vinegar or white wine vinegar
1/4 cup vegetable oil
2 tablespoons capers, rinsed, patted dry
8 slices country-style bread, toasted or grilled
1 cup crème fraîche
Kosher salt, freshly ground pepper
1 freshly ground pepper
1 pound hot-smoked salmon, flaked
1 tablespoon chopped fresh chives
Olive oil (for drizzling)

Instructions:
Toss onion and vinegar in a small bowl; let stand at least 1 hour to pickle.
Heat oil in a small skillet over medium-high heat. Working in 2 batches, fry capers until opened and crisp, about 30 seconds. Drain on paper towels.
Spread toasts with crème fraîche and season with salt and pepper. Top with smoked salmon, drained pickled red onion, fried capers, and chives; drizzle with oil.
Do ahead: Onion can be pickled 1 day ahead. Cover and chill.
Steak Tacos with Cilantro-Radish Salsa

Ingredients:
2 tablespoons vegetable oil, divided, 1 pound skirt or flank steak, Kosher salt, freshly ground pepper, 1/2 cup fresh cilantro leaves with tender stems, divided, 4 radishes, trimmed, chopped, 2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced, 1/2 serrano chile or jalapeño, seeds removed if desired, finely chopped, 2 tablespoons fresh lime juice, 8 corn tortillas, warmed, 2 ounces queso fresco or Cotija cheese, crumbled

Instructions:
Heat 1 tablespoon oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium rare. Let steak rest 5 minutes.
Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 tablespoon oil in a medium bowl. Season radish salsa with salt and pepper.
Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.
Poached Salmon with Artichoke Confit

Ingredients:
5 tablespoons fresh lemon juice, divided
4 artichokes
6 sprigs thyme
4 garlic cloves, peeled
2 bay leaves
1 tablespoon black peppercorns
3 1/2 cups olive oil
1/2 cup fresh fava beans (from about 1/2 pound pods) or frozen, thawed
Kosher salt
1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen, thawed
3/4 cup green olives, coarsely chopped
1/2 cup pea shoots (tendrils) or fresh flat-leaf parsley leaves with tender stems
1/2 cup torn fresh mint leaves
Freshly ground black pepper
4 sprigs flat-leaf parsley
4 sprigs dill
1 lemon, thinly sliced
2 tablespoons fresh lemon juice
1 cup dry white wine
1 tablespoon black peppercorns
Kosher salt
4 6-ounce skinless salmon fillets

Instructions:
Add 3 tablespoon lemon juice to a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, trim top of artichoke to just above the heart. Trim stem, leaving about 1" intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Halve artichoke lengthwise and scoop out choke with a spoon. Transfer artichoke to lemon water to prevent discoloration.
Drain artichokes; pat dry. Cook with thyme, garlic, bay leaves, peppercorns, and oil in a large saucepan over medium heat until oil around artichokes is bubbling. Reduce heat and cook, turning artichokes occasionally, until stems are tender when pierced with a knife, 15-20 minutes; let cool in oil.
Meanwhile, if using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain and peel; place in a large bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)
Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans.
Using a slotted spoon, transfer artichokes to bowl with peas and fava beans. Add 1/4 cup artichoke cooking oil, olives, pea shoots, mint, and remaining 2 tablespoon lemon juice; toss and season with salt and pepper.
Do Ahead: Artichokes can be poached 1 day ahead. Keep in oil; cover and chill.
Bring parsley, dill, lemon slices, lemon juice, wine, peppercorns, and 3 cups water to a simmer in a large saucepan over medium heat; season with salt. Add salmon; cover. Reduce heat and simmer gently until just opaque throughout, 6-8 minutes. Using a large spatula, remove salmon and lemon slices from poaching liquid. Serve salmon with artichoke salad and lemon slices.
Banana Meringue Pudding

Ingredients:
4 large eggs, 2/3 cup sugar, 1/4 cup cornstarch, 4 cups whole milk, 2 tablespoons unsalted butter, 2 teaspoons vanilla extract, Pinch of kosher salt, 1 11-ounce box vanilla wafer cookies, 3 ripe bananas, thinly sliced, 4 large egg whites, 1/2 cup sugar

Instructions:
Lightly whisk eggs in a large bowl just to blend. Whisk sugar and cornstarch in a medium saucepan. Gradually whisk milk into sugar mixture and heat over medium heat, whisking often, until very warm to the touch. Gradually whisk half of hot milk mixture into eggs, then whisk egg mixture back into milk mixture in saucepan.
Cook, whisking constantly, until thickened and whisk leaves a trail in pudding (it should be the consistency of mayonnaise), about 4 minutes. Remove from heat, add butter, vanilla, and salt and whisk until butter is melted and mixture is smooth.
Strain pudding through a fine-mesh sieve into another large bowl. Cover pudding with plastic wrap, pressing directly onto the surface. Chill until cool, about 2 hours.
Spread one-third of pudding evenly in a 2-qt. baking dish. Top with half of cookies and half of bananas. Repeat layers one more time and top with remaining third of pudding. Cover and chill at least 4 hours.
Just before serving, heat broiler. Using an electric mixer on medium speed, beat egg whites until foamy. With motor running, gradually add sugar. Increase speed to medium-high and beat until stiff peaks form.
Spoon meringue over pudding and swirl decoratively. Broil until meringue is dark brown in spots, about 1 minute.
Do ahead: Pudding (without meringue) can be assembled 2 days ahead. Keep chilled
Brown Rice Porridge with Hazelnuts and Jam

Ingredients:
1/3 cup blanched hazelnuts
4 cups unsweetened almond milk
1 cup short-grain brown rice
1/4 cup sugar
Pinch of kosher salt
1/2 vanilla bean, split lengthwise
1/4 cup jam (such as plum
apricot
or peach)

Instructions:
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
Combine almond milk, rice, sugar, salt, and 4 cups water in a large saucepan; scrape in vanilla seeds and add pod. Bring to a boil, reduce heat, and simmer, stirring occasionally, until rice is very tender and mixture resembles loose rice pudding or oatmeal, 60-70 minutes. Remove vanilla pod. Serve porridge topped with jam and hazelnuts.
Carrot Pancakes with Salted Yogurt

Ingredients:
4 large eggs, beaten to blend
1 pound carrots (about 8 medium), peeled, coarsely grated
1/3 cup chopped fresh cilantro
1/4 cup chickpea flour
Kosher salt, freshly ground pepper
3 tablespoons (or more) olive oil, divided
1 cup plain whole yogurt
1 cup spicy greens (such as baby mustard greens, watercress, or arugula)
1 tablespoon fresh lemon juice
Flaky sea salt (such as Maldon)

Instructions:
Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two 1/2-cupfuls of carrot mixture into skillet, pressing each to 1/2" thickness. Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side. Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.
Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 tablespoon oil; season with kosher salt and pepper.
Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.
Almond-Crust Raspberry Cheesecake

Ingredients:
1 pint raspberries, 1 tablespoon granulated sugar, Vegetable oil cooking spray, 2 cups slivered almonds, 1/4 cup packed light-brown sugar, 2 tablespoons unsalted butter, melted, Parchment paper, 20 oz lowfat cream cheese, at room temperature, 3/4 cup granulated sugar, 3/4 cup lowfat sour cream, 1 teaspoon pure vanilla extract, 4 large eggs

Instructions:
Heat oven to 325°. Lightly coat an 8" springform pan with cooking spray. Line bottom of pan with a round of parchment paper and wrap the outside with foil. In a small saucepan, simmer raspberries, granulated sugar and 2 tablespoons water over medium heat; cook until sauce thickens, 10 minutes. Set aside.
In a food processor, pulse almonds until very finely ground. Add brown sugar,butter and a pinch of salt; pulse briefly to combine. Transfer to prepared pan and press firmly into bottom to form an even crust. Add cream cheese, granulated sugar, sour cream and vanilla to food processor; puree until smooth. Add eggs 1 at a time, blending after each addition. Pour filling onto crust. Spoon raspberry sauce on top and swirl using the tip of a knife, wiping it clean occasionally.
Place springform pan in a 9" x 13" baking pan. Add warm water to come 1 inch up side of springform pan. Bake until cheesecake center jiggles slightly, 50 to 60 minutes. Let stand at room temperature until cool enough to touch. Remove springform pan from water, cover cake with foil and refrigerate at least 4 hours or overnight. Run a table knife between edge of cheesecake and springform pan before gently removing side of pan.
Steak Fajita Salad with Tortilla Croutons

Ingredients:
2 corn tortillas
Olive oil
Parchment paper
3 tablespoons lime juice
2 tablespoons finely chopped fresh cilantro
3/4 lb flank steak
1 medium yellow onion, halved and thinluy sliced
2 small bell peppers (red and/or yellow), thinly sliced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 romaine hearts, chopped
1 cup cooked black beans

Instructions:
Heat oven to 350°. Lightly brush tortillas with olive oil, thinly slice and arrange on a parchment-lined baking sheet. Season with salt and bake until crispy, 15 minutes.
In a mixing bowl, whisk together lime juice, 2 tablespoons oil, cilantro and 1/2 teaspoon salt; set aside. In a large heavy skillet over high heat, heat 1 tablespoon oil. Pat steak dry and season with salt. Sear steak until browned, 3 minutes per side for medium rare; transfer to a cutting board. Add onion and peppers to skillet and sauté. over high heat, stirring occasionally until lightly browned, 3 minutes. Add garlic and cumin; cook 1 minute more. Season with salt and remove from heat. Thinly slice steak across the grain.Add romaine and beans to bowl with dressing and toss to combine; transfer saladto a platter and top with steak, pepper mixture and tortilla croutons.
Pistachio-Crusted Chicken with Carrot Raita

Ingredients:
6 oz 2-percent-fat Greek yogurt, 1 cup loosely packed cilantro leaves,plus more for garnish, 1 large garlic clove, 2 tablespoons lemon juice, lemon wedges for serving, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 2 medium carrots, chopped, 4 thin chicken cutlets, 3/4 cup unsalted raw pistachios, finely ground in food processor, 2 teaspoons olive oil

Instructions:
Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.
In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.
Sesame Rice Noodles with Shrimp

Ingredients:
1/4 cup gluten-free tamari or soy sauce
1/4 cup rice vinegar, divided
2 tablespoons toasted sesame oil
2 garlic cloves, minced
2 tablespoons honey
1 teaspoon Sriracha
1 cup peeled, seeded, julienned cucumber
1 cup peeled, julienned carrots
1 cup julienned radishes
2 scallions, thinly sliced
1 tsp salt
1/2 lb brown-rice spaghetti
1/2 lb shrimp, peeled and deveined
1 teaspoon sesame seeds (black or regular)

Instructions:
In a large bowl, whisk together tamari, 1 tablespoon vinegar, oil, garlic, honey and Sriracha. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tablespoons vinegar and salt. Let stand 10 minutes, tossing occasionally.
Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente. During the last 2 minutes of cooking, add shrimp. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.