Easy Recipe
Prep Time
15 minutes
Cook Time
10 minutes

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.

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


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)