Raw Rainbow Veggie Noodle Salad with Peanut Dressing
User Reviews
5
Raw Rainbow Veggie Noodle Salad with Peanut Dressing
Description
This salad uses a sauce blending peanut butter, lime juice, garlic, red pepper flakes, coconut aminos or tamari, sesame oil, and sweetener for a flavorful dressing. The vegetables are prepared into noodle-like ribbons using a vegetable peeler, mandolin, or knife, including carrot, cucumber, red cabbage, red bell pepper, kale, and snap peas (optionally steamed briefly). Cubed ripe mango adds sweet contrast.
The salad is tossed in the dressing and garnished with chopped cilantro and sunflower or sesame seeds, adding freshness and nutty crunch. Optional peanut tempeh or almond butter tofu can be included for protein. This dish highlights crisp, raw produce combined with a tangy, nutty sauce for an invigorating meal or side.
Nutrition estimates are approximate, factoring in seeds and a half cup of cilantro but excluding optional additions.
Ingredients
SAUCE
- 3 Tbsp peanut butter or cashew butter (to keep this dish truly raw, use raw cashew butter)
- 3 Tbsp lime juice
- 3-4 cloves garlic
- 1/2 - 1 tsp red pepper flakes adjust to preferred heat level
- 5 Tbsp coconut aminos (or tamari, but start with lesser amount as its saltier)
- 2 tsp sesame oil (optional)
- 1 Tbsp maple syrup or raw honey, plus more to taste
SALAD
- 2 medium carrot ribboned with a vegetable peeler
- 1 medium cucumber very thinly sliced with a vegetable peeler or mandolin
- 1 cup (packed) red cabbage very thinly sliced with a knife or mandolin
- 1 large red bell pepper very thinly sliced with a knife or mandolin
- 2 cups kale chopped, curly or lacinato
- 1 cup snap pea or snow pea
- 1 ripe Mango cubed
FOR SERVING
- cilantro chopped
- 2 Tbsp sunflower seeds raw or sesame seeds
- 1 batch peanut tempeh or Almond Butter Tofu (optional, Marinated
Instructions
- Begin by preparing sauce. Add nut butter of choice to a small blender along with lime juice, garlic, red pepper flake, coconut aminos (or tamari, reduced amount), sesame oil, and maple syrup. Blend until creamy and smooth. Taste and adjust flavor as needed, adding more red pepper flake for heat, maple syrup for sweetness, lime juice for acidity, coconut aminos for saltiness / depth of flavor, garlic for zing, or nut butter for nuttiness / creamy texture. Set aside.
- Next, prepare veggies. We prefer a vegetable peeler to make “carrot noodles,” a mandolin with a very fine-tooth blade to make angel hair-width cucumber noodles, a mandolin for the cabbage and red bell pepper, and a knife to slice the kale. Also cube mango (see instructions here!). Add all veggie noodles and cubed mango to a large serving dish.
- Optional: Steam snap peas by adding to a steamer basket inserted into a saucepan with 1/2 inch of water. Bring to a low boil, cover, and steam for 1-2 minutes. Remove from heat and add to serving platter. Otherwise, serve raw.
- Add the dressing (reserving a little extra for serving) and toss to combine. Garnish with fresh cilantro and seeds of choice (we prefer sunflower or sesame seeds). Enjoy as is, or serve with our Marinated Peanut Tempeh or Almond Butter Tofu.
- Store leftovers covered in the refrigerator up to 3-4 days. Not freezer friendly.
Notes
- For a truly raw dish, use raw cashew butter in the dressing.
- Adjust the red pepper flakes to suit preferred heat levels.
- Optionally steam snap peas briefly if a softer texture is desired.
- Peanut tempeh or marinated almond butter tofu can be added for extra protein.
- Nutrition calculations do not include optional ingredients like seeds and cilantro unless specified.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(Salads)
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 514 | 26% |
| Carbohydrates | 71.9g | 24% |
| Protein | 13.4g | 27% |
| Fat | 23.1g | 36% |
| Saturated Fat | 3.9g | 20% |
| Polyunsaturated Fat | 7.49g | 44% |
| Monounsaturated Fat | 9.99g | 50% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 757mg | 32% |
| Potassium | 1388mg | 30% |
| Fiber | 12.4g | 50% |
| Sugar | 51.2g | 102% |
| Vitamin A | 16983IU | 340% |
| Vitamin C | 252.16mg | 280% |
| Calcium | 197.73mg | 20% |
| Iron | 3.76mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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