Spicy Thai Sunflower Noodle Salad - Allergen Free!

User Reviews

5

2 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    20 mins

  • Servings

    4

  • Course

    Salad

  • Cuisine

    Vegan

Spicy Thai Sunflower Noodle Salad - Allergen Free!

Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

For the dressing:

  • 2 sunflower seed butter heaped tablespoon
  • 1 garlic minced or grated, large clove
  • 1 1 inch ginger minced or grated, knob
  • 3-4 tbsp. water
  • 2 tbsp. liquid aminos
  • 1/2 tsp sesame oil spicy
  • 1 tsp Chili oil
  • 1 tbsp. nutritional yeast
  • lime juice of half a lime

Salad:

  • 3 noodles I tried them all, and it works with any!, cooked, servings of choice
  • 2 cups cabbage thinly chopped
  • 1 cup carrot finely chopped
  • 1 red pepper finely chopped
  • 1 cup cilantro thinly chopped
  • 1/2 cup basil whole or roughly chopped
  • 3 tbsp. sesame seeds

Instructions

  1. For the dressing, simply add all the ingredients into a mason jar and shake till well combined.  Set in fridge while you combine your salad.
  2. To prepare the salad simply combine all the ingredients into a large mixing bowl and stir using tongs or hands! Drizzle over the dressing and enjoy.
  3. Great with choice or protein and a fresh leafy greens salad!

Notes

  • Note: I suggest double the dressing recipe because it's just that good on everything! This dressing will thicken up as the days go by so add water till you reach desired consistency.
  • Lasts up to one week in a tightly sealed jar in the fridge.
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Overall Rating

5

2 reviews
Excellent

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