Rainbow Noodle Salad
2 Tbsp tamari
2 Tbsp almond butter
2 Tbsp sesame oil
2 cloves garlic, minced
juice of 1 lime
1 tsp maple syrup
Water, as needed to thin it out
Black sesame seeds, to garnish
Zucchini noodles (from 3 zucchini)
Carrot ribbons (from 2 carrots)
Purple cabbage, chopped
Red bell pepper, sliced
Combine all dressing ingredients in a jar and shake to mix, or add them all to a blender or food processor to blend. Prep all your salad ingredients, then top with your dressing. Enjoy!
Recipe by Laura Miller. Here is a fun Video by Laura from “Eat Vegan Not Gross” to help you make your salad.