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Asian Squash Noodles

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
Servings 4 people


  • Spiralizer
  • Blender


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


Noodle Salad

  • Prepare all ingredient as outlined in ingredients list.
  • Mix ingredients in a bowl until well combined and set aside while making dressing.

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.