Asian Veggie Noodle Salad

Asian Veggie Noodle Salad-2

I am a HUGE fan of asian flavors. But…I confess, I am not a huge veggie lover. Unless, I can slurp my veggies. Now that is something I can get behind! This salad (if I can call it that…ha!) has it all. Nutty, crunchy, sweet, savory….and most importantly, oh so slurpable. Spell check is mad now, but I like “slurpable” so we’ll keep it.

I have had such great luck finding gluten-free pasta that we love. We used Barilla for this recipe.

This recipe calls for black vinegar. Want to know the black vinegar backstory?  My hubby and I went to Epcot on our honeymoon. We both love Chinese food so it was a no-brainer to hit up Nine Dragons for lunch. My husband loved one of the sauces so he asked the chef for the recipe. They came back with the ingredients scribbled down on a piece of paper…one of which was black vinegar. We’ve been eating it ever since! Hubs stops at an Asian store on occasion and stocks up on black vinegar and our favorite chili sauce. If you don’t have black vinegar…go ahead and use rice wine vinegar. It will be delicious either way!

Asian Veggie Noodle Salad

 

Asian Veggie Noodle Salad
 
This recipe requires a bit of prep but goes together very quickly once everything is chopped and the sauce is thrown together. The leftovers are delish too...if there are any!
Ingredients
  • ½ cup almond butter (or any other nut butter!)
  • ⅓ cup olive oil
  • ½ cup tamari
  • ¼ cup black vinegar (or rice wine vinegar)
  • 2 tablespoons chili sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 2 teaspoons garlic (jarred or fresh)
  • 1 red pepper, chopped
  • 3 green onions, chopped
  • 2 cups cabbage, shredded (buy pre-shredded to make life easy!)
  • 2 cups spinach
  • ½ pound gluten-free spaghetti
  • sesame seeds, just a sprinkle...(optional)
  • pepper, to taste
Instructions
  1. Cook the noodles according to the directions on the package.
  2. While cooking, whisk together the almond butter, oil, tamari, black vinegar, chili sauce, sesame oil, honey, and garlic. Set aside.
  3. Prep the remaining ingredients.
  4. Once the noodles are cooked, pour into colander and run them under cold water until completely cool.
  5. In a large bowl, combine noodles with the sauce and veggies.
  6. Sprinkle with sesame seeds and pepper to taste if desired
  7. You may now chill until it is time to serve.
  8. Or dig in...slurp!

Asian Veggie Noodle Salad-2

 

 

 

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