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–+ servings
A bowl filled with spinach, shredded purple cabbage, carrot ribbons, sliced red bell pepper, chopped green onions, slivered almonds, and cooked noodles, with a cup of creamy dressing on the side.
Penny Kovacs

Almond "Noodle" Bowl

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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.
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Prep Time20 minutes
Total Time20 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 2 cups Red Cabbage shredded
  • 1 Red Bell Pepper large, thinly sliced
  • 2-3 cups Spinach fresh
  • 2 Carrots Large, shaved in curls
  • 14 1/8 oz Hearts of Palm Spaghetti rinsed and drained (1 can)
  • 4 pieces Green Onion Scallion, sliced for garnish
  • 1/2 cup Almonds Blanched, Slivered, garnish
  • Dressing:
  • 1/2 cup Almond Butter
  • 2 Tbsp Sesame Oil
  • 3 Tbsp Coconut Aminos
  • 3 Tbsp Rice Vinegar
  • 2 Medjool Dates
  • 1 clove Garlic
  • 1 tsp Hot Sauce
  • 1/4 cup Water if needed

Method
 

  1. Combine all of the dressing ingredients except water in a high speed blender until creamy, adding water slowly till desired consistency is obtained.
  2. Put 1/4 of each salad ingredient in 4 bowls, saving almonds and onions for garnish.
  3. Pour dressing over, garnish and toss.
  4. Enjoy!

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