Crunchy Thai Noodle Salad
There’s nothing worse than being stuck in a routine salad rut.
You know, when there’s not enough dressing to cover the kale so it’s dry and all you’re doing is chewing and crunching and chewing and asking yourself why am I eating this again? Oh yeah, it’s for my health… (but it’s also for your bikini, let’s be honest), so you keep chewing and chugging water to get it down and afterwards, you can’t stop thinking about candy and cupcakes?
Yep, you’re in a salad rut. We’ve all been there.
Good thing you landed on this vegan and gluten free Crunchy Thai Noodle Salad, because things are about to change for you!
Since getting excited about kale feels a bit forced, (LOL) I made some magic happen in the kitchen and I think you’re going to like it. No more messing around with boring salads that you hate. Time to shake things up by adding elements that transform your salad from boring to UH-MAZING. Next-level salads are all about texture.
CRUNCHY THAI NOODLE SALAD
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
- Meanwhile, prepare edamame according to directions (I usually steam in the microwave in a small bowl filled with water!).
- Using a spiralizer, spiralize the carrots and zucchini. Chop the cabbage and kale.
Full Recipes>>Crunchy Thai Noodle Salad