Ginger Garlic Noodle Salad

Julie Hasson juliehasson.com Owner of Julie’s Original Baking Mixes
Ingredients:

8 oz dried rice stick noodles
1/3 cup nut butter of choice
1/4 cup warm water
3 Tbsp tamari or Bragg’s liquid aminos
2 1/2 Tbsp agave
1 Tbsp seasoned rice vinegar
1 Tbsp sriracha
1 tsp sesame oil
2 large garlic, minced
1 Tbsp grated fresh ginger
4 cups thinly shredded purple cabbage
1 medium carrot, peeled and shredded
1/2 cup thinly sliced basil or mint leaves
2 scallions, thinly sliced

Directions:
In a large pot of boiling water, cook noodles until tender.  Drain, rinse and set aside to cool. In a medium bowl whisk nut butter, water, tamari, agave, rice vinegar, sriracha, and sesame oil until smooth. Stir in garlic and ginger. Alternatively, add all sauce ingredients to a blender and blend until smooth. In a large bowl, combine noodles, cabbage, carrots, basil and scallions. Pour nut sauce over noodle mixture and toss until well coated. Serve at room temperature. GLUTEN FREE, VEGAN

Ginger Garlic Noodle Salad

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