Soy-Free Teriyaki Sauce & Mandarin Pasta Salad

Soy-Free Teriyaki
I LOVE asian food. LOVE it. Although most asian soy is fermented, and therefore doesn't pose a health risk with my allergy, it really isn't something I keep in the house. I wanted to make This Recipe for Mandarin Pasta Salad, but didn't have teriyaki or soy sauce, and didn't really want to bring them into my house, SO I sat and thought about the flavor profile of soy sauce:

Mostly, it's salty right? And so I began

-1 c water
-1 tsp black truffle salt (any salt will do, but i thought the mushroom salt especially mimicked that soy flavor. I bought this a long time ago at the oil and vinegar taproom i mentioned before. It's pricey, but also intensely flavored so something i use sparingly.)
-1/4 c Brown Sugar
-1 Tbs Honey (i used ginger infused honey)
-1/2 tsp Garlic
-1/4 tsp Ginger

Everything into the pot! Bring to a boil and reduce to a simmer. Add in a slurry of:

-1/2 tsp cornstarch and 1/4 c cold water.

Simmer until desired thickness. I just let it go on medium-low heat for like 20 minutes. Let it cool. This recipe is also gluten free so...bonus? *This isn't going to be super dark in color like a traditional sauce.

Mandarin Pasta Salad
*As usual, I've tweaked the recipe and reduced the portion for 2, but this link will take you to the original recipe.

• 1-2 c bowtie pasta noodles- cooked and cooled
• 2 cups spinach leaves
• ⅓ cup peanuts
• 1-2 mandarin oranges, peeled and divided (we buy halo brand oranges, they're like cuties but mandarin instead of clementine)
• ¼ cup cilantro leaves, roughly chopped

dressing

• 1/2 cup teriyaki sauce
• 1/4 cup apple cider vinegar (rice wine would be better but is harder to find)
• 1/4 cup oil (we use peanut oil)
• 1 tablespoon minced red onion
• 1/2 teaspoon black pepper
• Additional garlic and ginger to taste (i did about 1/8 tsp each)

Combine everything, toss w/ dressing just before serving and yum!