Almond “Noodle” Bowl
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.
Ingredients
- 2 cups2 cups2 cups Red Cabbage, shredded
- 111 Red Bell Pepper, large, thinly sliced
- 2-3 cups2-3 cups2-3 cups Spinach, fresh
- 2 whole2 whole2 whole Carrots, Large, shaved in curls
- 14.1 oz14.1 oz14.1 oz Hearts of Palm Spaghetti, rinsed and drained (1 can)
- 4 pieces4 pieces4 pieces Green Onion (Scallion), sliced for garnish
- 1/2 cup1/2 cup1/2 cup Slivered Almonds (Blanched), garnish
- 1/2 cup1/2 cup1/2 cup Almond Butter
- 2 Tbsp2 Tbsp2 Tbsp Sesame Oil
- 3 Tbsp3 Tbsp3 Tbsp Coconut Aminos
- 3 Tbsp3 Tbsp3 Tbsp Rice Vinegar
- 222 Medjool Dates
- 1 clove1 clove1 clove Garlic
- 1 tsp1 tsp1 tsp Hot Sauce
- 1/4 cup1/4 cup1/4 cup Water, if needed
Dressing
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Process
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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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Paleo Pescetarian Plant Based Salads Shellfish Free Side Dishes Sugar Alcohol Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 313 |
Fat: | 24 g |
Carbohydrates: | 20 g |
Protein: | 9 g |
Cholesterol: | 0 g |
Sodium: | 507 mg |
Fiber: | 6 g |
Sugars: | 11 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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