Read...
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.
