As I’ve mentioned in my Green Goddes Soba Noodle Bowl recipe, I love noodles. So I won’t repeat myself, just say that this recipe is perfect for summer! I don’t know about you, but I definitely tend to eat mostly salads and more raw food than in colder months. This salad is a great way to incorporate raw vegetables into your diet. And as always, dressing is the key! The proportions of the vegetables may vary, add more of what you like and omit what you don’t.
- cooked or soaked rice noodles 1 pack 250gm
- white cabbage
- purple cabbage
- red bell pepper
- shredded carrot
- sesame seeds or peanuts
- avocado (optional) Dressing
- 1tbs peanut butter
- 1tsp natural sweetener (agave, rice, maple syrup)
- 1tbs soy sauce
- 1 clove garlic
- piece of fresh ginger
- 2tbs rice vinegar or lemon juice
- Sriracha or other chili sauce (optional)
- 1tbs sesame oil
- 1/4cup cold water
Prepare the glass noodles according to the instructions on the package. Slice or shred all the vegetables. To make the dressing, put all the ingredients in a blender and blend until smooth and creamy. If doing it by hand, finely grate garlic and ginger, place that and all the rest of the ingredients into a bowl and whisk together until smooth.
Add the dressing to the bowl with noodles and vegetables, mix thoroughly, sprinkle with crushed peanuts or sesame seeds and serve. Garnish with avocado if you wish.
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
If you like this recipe give it your love and share it with the world using links below