Almond "Noodle" Bowl

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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I’m so excited about this Almond “Noodle” Bowl recipe and I know you will love it too! I mean look at these gorgeous colors! Lots of crunch and texture all topped with the most delicious, creamy and tangy nut butter dressing! I know i will be making this one on repeat all summer long! This recipe also stores well in the refrigerator for several days in a glass container.

INGREDIENTS

Salad:

2 cups Purple cabbage, shredded

1 large Red bell pepper, thinly sliced

1 ~14.1 oz can hearts of palm "spaghetti" rinsed and drained

2-3 cups fresh spinach

1/2 cup almond slivers, optional

Dressing:

1/2 cup almond butter

2 Tbsp sesame oil

3 Tbsp coconut aminos

3 Tbsp rice vinegar

2 dates

1 clove garlic

1tsp hot sauce

1/4 cup water, if needed

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.

DIRECTIONS

Combine all the dressing ingredients except water in a high speed blender until creamy, adding water slowly till desired consistency

Put 1/4 of each salad ingredient in 4 bowls, saving almonds and onions for garnish

Pour dressing over, garnish and toss

Enjoy!

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