Noodle Salad

Raw plant-based noodle salad

3 from 1 vote

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Prep Time 20

Cook Time 5

Total Time 25

Course Lunch

Cuisine Asian

Servings

Calories 240 kcal

Ingredients

2 cup cabbage shredded
3 carrots shredded
1 bell pepper red or yellow, diced
½ red onion
½ cup peanuts roasted, crushed
5 oz brown rice noodles

Dressing

¼ cup soy sauce or ginger soy sauce
2 tbsp tahini
2 tbsp balsamic vinegar
2 tbsp maple syrup
¼ tsp black pepper

Instructions

Mix all veggies and the peanuts in a large bowl.
Whisk together the dressing ingredients.
Mix the veggies, peanuts and cooked pasta. Pour the dressing and toss to mix.

Notes

Serve with steamed broccoli or snap peas.
Adapted from the China Study Cookbook.

Nutrition

Calories: 240kcalCarbohydrates: 34gProtein: 8gFat: 9gSaturated Fat: 2gSodium: 577mgPotassium: 347mgFiber: 5gSugar: 9gVitamin A: 5739IUVitamin C: 37mgCalcium: 51mgIron: 1mg