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0 from 3 votes

Spicy Thai Sunflower Noodle Salad - Allergen Free!

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

Prep Time
15 mins
Cook Time
15 mins
Servings: 4
Course: Salad
Cuisine: Vegan

Ingredients

For the dressing:
  • 2 heaped tbsp. Sunbutter
  • 1 large clove garlic minced or grated
  • 1 1 inch knob of ginger minced or grated
  • 3-4 tbsp. water
  • 2 tbsp. liquid aminos
  • 1/2 tsp spicy sesame oil
  • 1 tsp -tbsp. chili oil
  • 1 tbsp. nutritional yeast
  • Juice of half a lime
Salad:
  • 3 servings of cooked noodles of choice I tried them all, and it works with any!
  • 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

    Cup of Yum
  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.