crunchy thai noodle salad #vegetarian #zoodles

crunchy thai noodle salad #vegetarian #zoodles

This Crunchy Thai Noodle Salad joins a huge amount of crude veggies like carrot noodles, zoodles, edamame (for plant protein!) and purple cabbage, with a couple of healthy leaves of kale. Needed to incorporate some carbs, so I picked darker rice noodles yet you could include extra zoodles rather, if that puts a smile on your face. Top it with squashed cashews, cilantro, scallions and crunchy rice noodles, for some extra somethin'.

Next comes the extremely brazen, marginally hot, sans oil almond margarine dressing. State what?! That's right, you heard right, almond spread dressing is a thing and ought to be constantly a thing. Debauched, saucy, zesty, exquisite and somewhat sweet, hitting all the flavor notes you would ever need in a velvety, fantastic enchantment dressing. Injected with coconut vinegar, tamari (soy sauce), ginger, sriracha and maple syrup, whirled with almond spread, obviously. You could likewise swap in nutty spread, or sunflower margarine for a sans nut rendition.

Veggie lover, Gluten Free. Crunchy Thai Noodle Salad with Oil-Free Spicy Almond Butter Dressing! Kale, crude carrot noodles, zoodles, cabbage, edamame and discretionary dark colored rice noodles, with the most wantonly smooth dressing.

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crunchy thai noodle salad #vegetarian #zoodles


  • 4 ounces brown rice noodles
  • 1 cup shelled edamame
  • 2 large carrots, spiralized (or thinly chopped)
  • 1 zucchini, spiralized (or thinly chopped)
  • 1 cup purple cabbage, thinly sliced
  • 3–4 leaves of kale (about 4 cups, divided)
  • optional toppings: crushed cashews/peanuts, scallions, crunchy rice noodles, cilantro
  • lime wedges, for spritzing
  • spicy almond butter dressing
  • 1/4 cup raw almond butter (or peanut butter/sunflower butter)
  • 2 tablespoons coconut vinegar (or rice vinegar)
  • 1–2 tablespoons warm water, to desired consistency
  • 1 tablespoon tamari (or low-sodium soy sauce)
  • 1 tablespoon pure maple syrup (or agave)
  • 1 teaspoon ground ginger, or freshly minced ginger
  • 1–2 teaspoons sriracha (or more, to taste) or 1/2 teaspoon crushed red pepper flakes


  1. In a medium-sized pot, bring water to a boil. Remove from heat and add in the brown rice noodles for 5 minutes. Drain and place noodles in a bowl of cold water (to avoid noodles from sticking together) and set aside, until ready to assemble the salad.
  2. Meanwhile, prepare edamame according to directions (I usually steam in the microwave in a small bowl filled with water!).
  3. Using a spiralizer, spiralize the carrots and zucchini. Chop the cabbage and kale.
  4. Prepare the dressing in a small bowl, by whisking all ingredients together until smooth and creamy. Could take a few minutes of mixing!
  5. Divide all veggies and noodles into two bowls. Sprinkle with optional toppings. Drizzle with almond butter dressing.
  6. Enjoy!

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