This salad is so tasty! It wakes up my tastebuds and touches all of my senses.. YES it's just that good. Loaded with great ingredients and it makes marvellous leftovers too. Just store it in an airtight container in the fridge it will keep for a few days. It's nice as a lunch but also as a main at dinner. I make a huge batch and have enough for a few lunches during the week.
I love this salad for it's versatility. You can switch up the veggies creating a new salad every time. Which brings me to my next point.. always be creative in the kitchen use recipes as a guideline.. feel free to switch ingredients up with your favourites. Now that your tastebuds are watering.. here is the recipe.
THAI NOODLE SALAD:
2 pkgs. of kelp or rice noodles (soaked and rinsed)
1/2 Chinese cabbage (sliced thin)
2 c. spinach (sliced thin)
1 c. dandelion greens (sliced thin)
6 carrots (grated)
3 green onions (chopped)
6-8 brown mushrooms (chopped)
2 red bell peppers (sliced thin, core and seeds removed)
SPICY PEANUT SAUCE:
1/2 c. Jungle peanut butter
1 Tbsp. coconut oil
1/2 tsp. sesame oil
1/2 tsp. crushed chili flakes
2 Tbsp. tamari
1 clove garlic (minced)
Juice of 1/2 lime
1 tsp. apple cider vinegar
1/2 c. water
1) Combine all of the veggies together in a large bowl.
2) In a smaller bowl wisk together the sauce ingredients until combined.
3) Drizzle the Spicy Peanut Sauce over the veggies and toss until they are completely coated.
This drink is simple to make and very refreshing...
juice of 1/2 a lime
1) Fill up a big mason jar with ice cold water
2) Squeeze in the fresh lime juice
3) Add some ice
Serve this Thai Noodle Salad cold with a big mason jar full of refreshing Iced Lime Water... so yummy and the flavour and textures are amazing! I hope you enjoy these recipes as much as I do.. Enjoy!!
Peace & Love, Karen (The Vegan Hippie-Chick)
Hi I'm Karen Rousseau,
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