Gluten Free Cold Asian Noodle Salad Recipe

by Carol Kicinski on April 8, 2018

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Gluten Free Cold Asian Noodle Salad Recipe

Asian food is oftentimes my go-to for quick and easy meals. I always have the ingredients to make an Asian sauce on hand in my pantry or fridge and you can basically throw any colorful mix of vegetables into a pan and stir fry it with the sauce or you can cut them up small and use them raw. Add a starch like rice or noodles and a protein like meat, beans, or nuts, and you’ve got a complete meal in no time. This Gluten Free Cold Asian Noodle Salad recipe is a great example.

I start with cooked spaghetti as my starch, add in an assortment of fresh, raw vegetables, and mix it all up with a sauce that contains protein (Sunbutter). With 7 grams of protein per 2 tablespoons, Sunbutter (sunflower seed butter) allows the dish to be nut free and vegetarian, yet still have adequate protein.

This dish has such delicious flavor and can be made ahead for convenience – and that’s a win-win in my book!

When you need a go-to meal, what kinds of foods do you turn to?

Gluten-Free Cold Asian Noodle Salad Recipe

Gluten Free Cold Asian Noodle Salad Recipe

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

Directions

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.

Servings

A gluten free recipe that serves 6

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Main Dishes

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