Happy June! This was supposed to be Landry’s birth month, but he decided to join us in May 🙂 Needless to say, I created this recipe in my first week postpartum so I promise it is a very easy, plant based recipe to whip up. I prefer the Banza spaghetti for the noodle base of this recipe as it gives it more of that thai noodle crunch that I love! It’s also packed with protein from the chickpea pasta and peanuts, but you can also add any protein to the bowl that you like – baked salmon, tofu, chicken, etc. The best part? It’s a refreshing, satisfying salad that you can keep on rotation all summer long!
Asian Noodle Summer Salad (GF, DF, V)
Prep time
Total time
Author: Little Adapts By Jax
Serves: 4-6
Ingredients
Salad
- 1 box Banza spaghetti, cooked + rinsed
- 1 zucchini, thinly sliced
- 1 red pepper, thinly sliced
- 1 carrot, thinly sliced
- 2 cups red cabbage, thinly sliced
- 2 cups spinach, thinly sliced
- Sprinkle of dry roasted peanuts + sesame seeds to serve
- Optional: Drizzle of sriracha or hot sauce and your choice of protein
Salad Dressing
- ¼ cup avocado oil
- ¼ cup rice vinegar
- 1 ½ tbsp honey (or maple syrup)
- 3 tbsp sesame oil
- 1 ½ tsp coconut aminos (or soy sauce)
- 2 garlic cloves, minced
- Sprinkle of sea salt + pepper
Instructions
- Bring a pot of water to a boil and cook the spaghetti according to the box.
- While the pasta is cooking, dice all the veggies and add to a large bowl. Also add all of the salad dressing ingredients to a small bowl and whisk together.
- Once the pasta is cooked, drained + rinsed, add it to the bowl.
- Give the dressing one final whisk and then pour over the salad and toss until it’s evenly coated. Let it sit for about 10-15 minutes before serving.
- Serve with peanuts, sesame seeds, sriracha and your choice of protein if you desire. You can also enjoy it as a meal or as a side! Stays in the fridge for up to a week.
Love, Jax
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