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Back to Beginnings / Crunchy Cabbage Cashew Noodles Vegan Salad With Ginger Peanut Dressing

Recipe

Crunchy Cabbage Cashew Noodles Vegan Salad With Ginger Peanut Dressing

Making time:

20 minutes

Yields:

6 servings

Salad Ingredients:

  • 1 ½ lbs. (0.70 kgs.) organic brown rice & millet noodles, cooked
  • 1 cup red cabbage, shredded
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 bell pepper, chopped
  • 1 cup carrot, chopped
  • ½ cup roasted cashew halves
  • ½ cup cilantro, finely chopped
  • 1 tbsp sesame seeds

Dressing Ingredients:

  • ¼ cup peanut butter, unsweetened
  • 3 tbsp soy sauce
  • 1 tbsp honey or agave
  • 1 tbsp red wine vinegar or apple cider vinegar
  • 3 tsp freshly grated ginger
  • 2 tsp olive oil

Directions:

  1. Boil noodles, drain and keep aside till cool (or follow instructions on the packet)
  2. Mix all salad ingredients with the noodles in a big bowl
  3. In a blender, blend the dressing ingredients, pour onto the bowl of salad ingredients and mix well
  4. Serve and enjoy

Notes:

  • You can also play around with onions, edamame, chickpeas, or green apples.
  • You can choose your favorite spaghetti brand instead of the rice millet noodles I used.
Date:

October 3, 2022

Tags:

healthyfood, Salad, vegan, vegetarian, weightloss

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