Asian Veggie Noodle Salad

Asian Veggie Noodle Salad

1 large parsnip, peeled and “noodled”
1 large zucchini, “noodled”
1 large yellow summer squash, “noodled”
3 mini sweet bell peppers, sliced (or a large bell pepper)
1/4 cup pastured cream – or full-fat coconut milk
1 Tbs. almond butter
juice of 1 lime
1 Tbs. wheat-free tamari or coconut aminos (for a little sweeter taste)
1/4 tsp. ground ginger
sea salt
1/4 cup fresh cilantro

 

Prepare the veggie “noodles” with a Spiralizer or shave with a vegetable peeler. (Even a mandoline will work miraculously here). 

Steam the “noodled” parsnip until soft and sweet. Allow to cool.
Once cool, toss all veggie noodles together.

 

In a high-speed blender, combine the cream/milk, almond butter, lime juice, tamari/aminos, ginger, and salt. Whir until smooth.

Toss with the noodles, stir in peppers, and garnish with cilantro.

 

Perfection.

Although light and clean would typically call for a chilled Sauvignon Blanc or crisp Rose, this paired quite nicely with the smokey sweet of AKIYOSHI Malbec.