This simple gluten-free and vegan noodle salad is perfect for school lunches! Meal prep a batch on the weekend and put it into small containers for your child's lunchbox. Add sautéed tofu or sliced chicken for extra protein.
Ingredients
12 ounces
brown rice spaghetti noodles
cooked al dente
3 cups
thinly sliced
red cabbage
1 small
red bell peppers
thinly sliced
4
green onions
sliced
½ cups
cilantro
chopped
4 tablespoons
sesame seeds
Sauce
½ cups
creamy roasted almond butter
4 tablespoons
water
2 tablespoons
toasted sesame oil
2 tablespoons
wheat-free tamari
2 tablespoons
brown rice vinegar
1 tablespoons
finely grated
fresh ginger
4 cloves
garlic
crushed
2 teaspoons
sriracha
(optional)
