Ginger Garlic Noodle Salad

Julie Hasson Owner of Julie’s Original Baking Mixes

8 oz dried rice stick noodles
1/3 cup nut butter of choice
1/4 cup warm water
3 Tbsp tamari or Bragg’s liquid aminos
2 1/2 Tbsp agave
1 Tbsp seasoned rice vinegar
1 Tbsp sriracha
1 tsp sesame oil
2 large garlic, minced
1 Tbsp grated fresh ginger
4 cups thinly shredded purple cabbage
1 medium carrot, peeled and shredded
1/2 cup thinly sliced basil or mint leaves
2 scallions, thinly sliced

Directions: In a large pot of boiling water, cook noodles until tender. Drain, rinse and set aside to cool. In a medium bowl whisk nut butter, water, tamari, agave, rice vinegar, sriracha, and sesame oil until smooth. Stir in garlic and ginger. Alternatively, add all sauce ingredients to a blender and blend until smooth. In a large bowl, combine noodles, cabbage, carrots, basil and scallions. Pour nut sauce over noodle mixture and toss until well coated. Serve at room temperature.



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