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!
  • 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
  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!
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