This is a flavor-filled, healthy alternative to traditional asian take-out. It's mostly raw, easy to assemble and can be eaten warm or cold. —Tina Paymaster
Almond Butter Dressing (adapted from Chef Amber Shea)
clove garlic, minced
crushed red pepper
Noodle Salad Ingredients
12 oz package brown-rice spaghetti
carrots, peeled with a vegetable peeler into ribbons
zucchini, peeled with a vegetable peeler into ribbons
red pepper, julienned
few leaves of basil, chopped into thin strands
raw organic cashews for garnish
chopped scallions for garnish
organic hemp seeds for garnish
In This Recipe
Boil a large pot of water and cook pasta according to directions on package.
Whisk all ingredients for dressing in a bowl and set to the side.
Combine carrots, zucchini, and red pepper in a large bowl.
When pasta is done, drain, rinse under cold water, drain well again and add to bowl with vegetables.
Add 1/2 amount of dressing to salad and mix to combine. Taste and add a bit more if needed.
Mix in shredded basil leaves
If eating immediately, plate salad and garnish with hemp seeds, cashews, and scallions. If not eating immediately, let salad chill in the refrigerator until ready to eat. You can add the garnishes to the whole bowl and mix in if needed. Can be eaten warm or cold.