Serve this easy-to-make dish with some grilled chicken or fish, and steamed broccoli for a complete meal. Brown rice noodles come in a variety of shapes and sizes, any of which can be used in this recipe. You can easily substitute the cashew butter in the sauce for organic unsalted peanut butter or almond butter if you would like.
Ingredients
Salad
12 ounces
brown rice fettuccine noodles
2 cups
thinly sliced
red cabbage
4
green onions
sliced into thin rounds
½ cups
finely chopped
cilantro
Sauce
2 teaspoons
coconut oil
4 cloves
garlic
crushed
1 teaspoons
grated
fresh ginger
½ cups
roasted cashew butter
1 cups
water
2 tablespoons
wheat-free tamari
(or coconut aminos)
1 tablespoons
brown rice vinegar
(or cococut vinegar)
1 tablespoons
maple syrup
2 teaspoons
hot pepper sesame oil
