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.
Keyword gluten-free kosher Asian recipes
Prep Time 25minutes
Cook Time 10minutes
Total Time 35minutes
Kosher or fine sea salt
8ouncesgluten free spaghetti
2teaspoonsgluten free soy sauce or tamari
Juice of 1 lime
1garlic clove minced
1teaspoongrated fresh ginger
¼teaspoonred pepper flakes
2cupsfinely chopped kale
½small red cabbage cored and finely shredded
1large carrot peeled and grated
1red bell pepper seededdeveined, and thinly sliced
½cupchopped cilantro leaves
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.
This salad may be suitable for serving as a meal as its quite satisfying!