Almond “Noodle” Bowl (Edit recipe)

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I’m so excited about this Almond “Noodle” Bowl recipe and I know you will love it too! I mean look at these gorgeous colors! Lots of crunch and texture all topped with the most delicious, creamy and tangy nut butter dressing! I know I will be making this one on repeat all summer long! This recipe also stores well in the refrigerator for several days in a glass container.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

16

Serves: 4

Ingredients

2 cups Red Cabbage, shredded
1 Red Bell Pepper, large, thinly sliced
2-3 cups Spinach, fresh
2 whole Carrots, Large, shaved in curls
14.1 oz Hearts of Palm Spaghetti, rinsed and drained (1 can)
4 pieces Green Onion (Scallion), sliced for garnish
1/2 cup Almonds (Blanched), Slivered, garnish

Dressing

1/2 cup Almond Butter
2 Tbsp Sesame Oil
3 Tbsp Coconut Aminos
3 Tbsp Rice Vinegar
2 Medjool Dates
1 clove Garlic
1 tsp Hot Sauce
1/4 cup Water, if needed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all the dressing ingredients except water in a high speed blender until creamy, adding water slowly till desired consistency is obtained
Put 1/4 of each salad ingredient in 4 bowls, saving almonds and onions for garnish
Pour dressing over, garnish and toss
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	545
Fat:	24 g
Carbohydrates:	35 g
Protein:	18 g
Cholesterol:	0 g
Sodium:	520 mg
Fiber:	10 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.