Crunchy Vegetable and Rice Noodle Salad
Reset your taste buds with this fresh and crunchy vegetarian noodle bowl, full of herbs, vegetables and rice noodles with a tangy almond-lime dressing.
Ingredients
Dressing:
- 3 tablespoons (45 g) smooth almond butter preferably unsweetened, or other nut butter such as cashew or peanut
- 3 tablespoons (45 ml) neutral vegetable oil such as avocado or canola
- 3 tablespoons (45 ml) agave nectar, honey or maple syrup
- 2 tablespoons (30 ml) fresh lime juice
- 1 tablespoon (15 ml) rice vinegar or apple cider vinegar
- 1 teaspoon sriracha
- 1 teaspoon kosher salt
- 2 teaspoons grated fresh ginger
- 1 plump garlic clove grated
Vegetable and Noodle Bowl
- 4 ounces rice stir fry noodles cooked according to package directions, drained and rinsed in cold water
- 2 cups matchstick-cut carrots about ½ pound carrots
- 2 cups half-moon sliced seedless cucumber
- 4 scallions trimmed and thinly sliced on the diagonal
- 1 shallot thinly sliced
- 1 cup loosely packed each fresh cilantro, mint and basil leaves
- Handful mixed baby greens
Garnish ideas:
- Sesame seeds
- Crushed roasted peanuts or chopped roasted almonds
- Thinly sliced fresh red chili pepper
Instructions
Make the dressing
- Whisk all ingredients for the dressing together in a bowl until smooth.
Assemble the salad
- In another large bowl, toss the drained noodles with the carrots, cucumber, scallions, shallot, herb leaves and half of the dressing.
- Serve in bowls over mixed greens, with additional dressing spooned over to taste. Garnish with fresh red chili, peanuts and/or sesame seeds.
Notes
- Add some protein to bulk up the salad: Such as glazed tofu, cooked shrimp or salmon.
- Dressing will keep up to 5 days in the refrigerator.
Nutrition
Calories: 585kcalCarbohydrates: 86gProtein: 12gFat: 23gSodium: 890mgFiber: 8gSugar: 27g
