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.

This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.