Gluten-Free & Kosher Cold Asian Noodle Salad Recipe
This Asian noodle salad is perfect for those hot summer days! It is at its best when served cold. What makes it even better is its both kosher and gluten-free.
Servings 6 servings
Calories 286kcal
Equipment
- Pot
Ingredients
- Kosher or fine sea salt
- 8 ounces gluten free spaghetti
- 5 tablespoons creamy Sunbutter
- ¼ cup water
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 teaspoons gluten free soy sauce or tamari
- Juice of 1 lime
- 1 garlic clove minced
- 1 teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes
- 2 cups finely chopped kale
- ½ small red cabbage cored and finely shredded
- 1 large carrot peeled and grated
- 1 red bell pepper seeded deveined, and thinly sliced
- ½ cup chopped cilantro leaves
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and rinse with cold water.
- While the spaghetti cooks, make the dressing. Combine the Sunbutter, water, honey, vinegar, soy sauce, lime juice, garlic, ginger, and red pepper flakes in a blender or small food processor and process until smooth and fully combined.
- In a large bowl, combine the cooked spaghetti, kale, cabbage, carrot, bell pepper, and cilantro. Add the dressing and toss to combine. Serve at room temperature or chilled.
- Can be made several hours ahead.
Notes
This salad may be suitable for serving as a meal as its quite satisfying!
Nutrition
Calories: 286kcal | Carbohydrates: 50g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 171mg | Potassium: 370mg | Fiber: 3g | Sugar: 13g | Vitamin A: 5445IU | Vitamin C: 93mg | Calcium: 85mg | Iron: 2mg