Raw Rainbow Veggie Noodle Salad with Peanut Dressing
A light and refreshing rainbow veggie noodle salad with a savory-sweet peanut dressing. Just 30 minutes required for this vibrant, plant-based side or meal.
Servings 2 (Salads)
Ingredients
SAUCE
- 3 Tbsp peanut butter or cashew butter (to keep this dish truly raw, use raw cashew butter)
- 3 Tbsp lime juice
- 3-4 cloves garlic
- 1/2 - 1 tsp red pepper flake (adjust to preferred heat level)
- 5 Tbsp coconut aminos (or tamari, but start with lesser amount as its saltier)
- 2 tsp sesame oil (optional)
- 1 Tbsp maple syrup or raw honey, plus more to taste
SALAD
- 2 medium carrots, ribboned with a vegetable peeler
- 1 medium cucumber, very thinly sliced with a vegetable peeler or mandolin
- 1 cup (packed) red cabbage, very thinly sliced with a knife or mandolin
- 1 large red bell pepper, very thinly sliced with a knife or mandolin
- 2 cups chopped curly or lacinato kale
- 1 cup snap or snow peas
- 1 ripe mango, cubed
FOR SERVING
- Cilantro, chopped
- 2 Tbsp raw sunflower seeds or sesame seeds
- 1 batch Marinated Peanut Tempeh or Almond Butter Tofu (optional)
Instructions
- Begin by preparing sauce. Add nut butter of choice to a small blender along with lime juice, garlic, red pepper flake, coconut aminos (or tamari, reduced amount), sesame oil, and maple syrup. Blend until creamy and smooth. Taste and adjust flavor as needed, adding more red pepper flake for heat, maple syrup for sweetness, lime juice for acidity, coconut aminos for saltiness / depth of flavor, garlic for zing, or nut butter for nuttiness / creamy texture. Set aside.
- Next, prepare veggies. We prefer a vegetable peeler to make “carrot noodles,” a mandolin with a very fine-tooth blade to make angel hair-width cucumber noodles, a mandolin for the cabbage and red bell pepper, and a knife to slice the kale. Also cube mango (see instructions here!). Add all veggie noodles and cubed mango to a large serving dish.
- Optional: Steam snap peas by adding to a steamer basket inserted into a saucepan with 1/2 inch of water. Bring to a low boil, cover, and steam for 1-2 minutes. Remove from heat and add to serving platter. Otherwise, serve raw.
- Add the dressing (reserving a little extra for serving) and toss to combine. Garnish with fresh cilantro and seeds of choice (we prefer sunflower or sesame seeds). Enjoy as is, or serve with our Marinated Peanut Tempeh or Almond Butter Tofu.
- Store leftovers covered in the refrigerator up to 3-4 days. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated with sunflower seeds and 1/2 cup cilantro and without optional ingredients.
Nutrition (1 of 2 servings)
Serving: 1 salad Calories: 514 Carbohydrates: 71.9 g Protein: 13.4 g Fat: 23.1 g Saturated Fat: 3.9 g Polyunsaturated Fat: 7.49 g Monounsaturated Fat: 9.99 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 757 mg Potassium: 1388 mg Fiber: 12.4 g Sugar: 51.2 g Vitamin A: 16983 IU Vitamin C: 252.16 mg Calcium: 197.73 mg Iron: 3.76 mg