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Asian Squash Noodles
Raw, Vegan, Gluten-free squash noodles with an almond butter dressing
Course Main Course
Cuisine Japanese
Keyword gluten-free, healthy, noodles, plant-based, rawvegan, squash, vegan
Prep Time 30 minutes minutes
Servings 4 people
Noodle Salad
- 1 butternut squash peeled and spiralized (only the long end)
- 1 medium zucchini spiralized
- 1/4 head red cabbage sliced thinly on a mandolin
- 1 red pepper julienned
- 1/4 cup cilantro de stemmed and chopped
- 5 sprigs green onion thinly sliced
- 1 tbsp black sesame seeds
- 1 lime sliced for garnish
Almond Ginger Dressing
- 1/2 cup almond butter roasted or raw
- 1/4 cup filtered water
- 1/4 cup lime juice
- 2 tbsp coconut aminos or tamari
- 2 tbsp coconut nectar or maple syrup
- 1 clove garlic minced
- 1 thump ginger minced
- 1/4 tsp high mineral salt
- 1/8 tsp cayenne pepper
Almond Ginger Dressing
Blend all ingredients in a blender until smooth.
Place dressing in bowl with salad and mix with hands until evenly distributed and combined.
Serve with a wedge of lime.