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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Spicy Noodle Salad (vegan, gluten-free, if desired) Recipe

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This recipe for Spicy Noodle Salad (vegan, gluten-free, if desired) is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
3 Tbsp. creamy sun nut butter
finely grated zest and juice of 2 lg. limes
1 Tbsp. sesame oil
2 Tbsp. agave nectar
½ c. low-sodium soy sauce or Tamari
¼ c. balsamic vinegar
1½ tsp. sriracha hot sauce (more if desired)

Salad:
1 lb. linguini pasta (reg. or G-free)
1 Tbsp. high-heat oil, such as Safflower or grapeseed oil
1 red bell pepper, cored, seeded, and julienned
1 orange bell pepper, cored, seeded, and julienned
3 c. mung bean sprouts or regular bean sprouts
¾ c. roasted salted cashews
1 bunch of cilantro, chopped
1 bunch of scallions, green parts only
Directions:
Directions:
In a medium bowl, whisk together all the ingredients for the dressing and refrigerate. Cook the pasta al dente, according to package directions. Drain and rinse briefly in cold water.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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