RAW PINK ASIAN NOODLE SALAD
What does springtime mean to you? For me, spring is a special time of year. Nature’s beauty reawakens after the cold winter months. I feel even happier spending more time outdoors, soaking in the sun’s Vitamin D. Best of all, spring is a sneak preview to the time of year many people look forward to the most: summer! This delicious Raw Pink Asian Noodle Salad will reawaken your taste buds, make your digestive system happy and help you prep for summer. This Eat-Clean® salad is completely vegan and a cinch to make – only 4 steps! My niece Alissa recently helped me put this salad together and she absolutely loved it! Enjoy it on its’ own, topped with your favourite clean protein or as a side to Eat-Clean® One Dish Chinese Chicken and Rice. Yum!
INGREDIENTS: • 1/3 cup sun-dried tomatoes (soaked in water for 1 hour) • 1/4 cup raw, unsalted cashews soaked in water for 1 hour • 1/3 cup raw carrots cut into coarse chunks • 4 green onions trimmed and coarsely chopped • 1 cup raw fresh spring peas • 1 tsp hot chili powder • Pinch red pepper flakes • 1 Tbsp fresh basil cut into ribbons • 1 zucchini, large
DIRECTIONS: 1. Add soaked & drained cashews and sun-dried tomatoes to your food processor. Pulse to incorporate. 2. Add carrot and chili powder to the mixture. Process again until smooth, but thick like a paste. 3. Do not peel the zucchini but give it a wash. Using a Spirooli (or spiralizer or spiral slicer of your choice), slice zucchini into “noodles.” 4. Place the noodles, peas, green onions and the sauce in a large bowl and gently toss until noodles are coated with sauce. Serve immediately.
Why not give this yummy salad a try for dinner tonight? I can’t wait to hear how you liked it and what you paired it with! Share your feedback in the comments section below, or on the Kitchen Table, Twitter or Facebook!