CRUNCHY THAI NOODLE SALAD

 

This Crunchy Thai Noodle Salad combines a ton of raw veggies like carrot noodles, zoodles, edamame (for plant protein!) and purple cabbage, with a few hearty leaves of kale.

 

Total Time : 35 min

 

INGREDIENTS

4 ounces brown rice noodles

1 cup shelled edamame

2 large carrots, spiralized (or thinly chopped)

1 zucchini, spiralized (or thinly chopped)

1 cup purple cabbage, thinly sliced

3-4 leaves of kale (about 4 cups, divided)

optional toppings: crushed cashews/peanuts, scallions, crunchy rice noodles, cilantro

lime wedges, for spritzing

 

SPICY ALMOND BUTTER DRESSING

1/4 cup raw almond butter (or peanut butter/sunflower butter)

2 tablespoons coconut vinegar (or rice vinegar)

1-2 tablespoons warm water, to desired consistency

1 tablespoon tamari (or low-sodium soy sauce)

1 tablespoon pure maple syrup (or agave)

1 teaspoon ground ginger, or freshly minced ginger

1-2 teaspoons sriracha (or more, to taste) or 1/2 teaspoon crushed red pepper flakes

 

 

INSTRUCTIONS

For full instructions you can go to theglowingfridge.com.

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