Rainbow Noodle Salad with Thai Sauce

07 March

A wonderful fresh salad using veggies as noodles.


For the salad:
2-6 carrots, depending on their size, spiral-ized or cut into thin strips (you can also use a vegetable peeler to make the strips)
½ medium cabbage cut into thin strips
2 summer squash spiral-ized or cut into thin strips
4 small turnips or radishes spiral-ized or cut into thin strips
3 scallion, finely diced
¼ cup almonds, crushed

For the dressing:
¼ cup sunflower seeds, soaked overnight
1 teaspoon apple cider vinegar
1 inch ginger piece, peeled
Juice of 1 lime
1 teaspoon maple syrup
2 garlic cloves
½ teaspoon red chili flakes
A pinch of sea salt
¼ cup water

1. Put all the dressing ingredients into a blender and pulse to obtain a creamy sauce. Add more water to desired consistency.
2. Place all the vegetables into a large bowl, add the Thai sauce and mix to combine.
3. Serve immediately topped with crushed almonds and diced scallions.

Serves 2

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