Thai-Style Noodle Salad with Spicy Peanut-Free Dressing

This dressing is magic. We make it at least once a week rotating out the veggies in the salad. Lately, I’ve been swapping zoodles for shirataki noodles. I also tend to add a little extra raw garlic and some flaxseed oil for bonus nutritional goodness.

While peanut butter might be more traditional, I avoid legumes and find the almond butter is just as tasty. Use whatever you prefer. If you have a fancy, high speed blender you can add a heaping quarter cup of sprouted almonds instead of pre-made almond butter. We don’t have the space in our tiny Hong Kong kitchen but I’ve been able to find a great raw, organic almond butter here make from sprouted organic almonds and nothing else.

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Play around with the veggies and dressing to make this your own. It would be fantastic with shredded chicken or shrimp. No matter how you adapt it, I have no doubt it will be a family favorite.

Macro Breakdown per serving (a serving is 1/2 the recipe)
315 Calories
Total Carbs 21g | Fiber 7g | Net carbs 14g | Protein 23g | Fat 48g

Always weigh and measure your own ingredients to ensure accurate tracking.

Thai-Style Noodle Salad with Spicy Peanut-Free Dressing

Maggie Jones This dressing is magic. We make it at least once a week rotating out the veggies in the salad. Lately, I’ve been swapping zoodles for shirataki noodles. I also tend… Cancer-Fighting Recipes Vegan Keto European Print This

Serves: 2 Prep Time: 20 mins

Nutrition facts: 315 calories 48 grams fat

Ingredients

• Dressing
• 1/4 c organic, raw sprouted almond butter (can substitute nut/ seed butter of your choice)
• 2 tbs organic tamari (can substitute soy sauce)
• 1 tbs organic toasted sesame oil
• 1 tbs apple cider vinegar (can substitute fresh lime juice)
• 2 cloves raw garlic
• 1 thumb-sized nub ginger root, peeled and coarsely chopped
• 2 tsp sambal oelek or sriracha, more or less to taste
• Salad
• 1 7-oz bag organic shirataki noodles
• 2 cups organic red cabbage, shredded (about 100g)
• 2 cups organic napa cabbage shredded (about 100g)
• 1/2 organic bell pepper, thinly sliced (about 75g)
• 1/2 cup organic carrot, shredded or spiralized (about 50g)
• 1/2 cup snow peas (about 40g)
• 1/4 cup organic cilantro, chopped
• 1 tsp organic black sesame seeds

Instructions

• Combine dressing ingredients in a food processor or blender and blend until smooth. Add 1-3 tbs distilled water to thin, if needed.
• Thoroughly rinse shirataki noodles and combine with cabbage, bell pepper and snow peas. Toss with the dressing and divide between two bowls.
• Garnish each bowl with 1/2 the cilantro and sesame seeds.