Cucumber Noodle Bowl with Thai Dressing
Spiralized beet and cucumber with kale, red onion and carrot under a sesame, miso, lime and peanut butter dressing, topped with peanuts rolled in ground seaweed and fresh coconut flakes.
Ingredients
Noodle Bowl
- 2½ beet, peeled and spiralized
- 1¼ cucumber, spiralized
- 2½ cup kale, chopped
- 1¼ red onion, thinly sliced
- 2½ carrot, small, peeled and thinly sliced
- ⅚ cup peanuts
- 5 teaspoon dried seaweed, ground red seaweed
- ⅝ cup coconut flakes, fresh, to garnish
- 2½ tablespoon cilantro, leaves, to garnish
Thai Dressing
- 5 tablespoon sesame oil, cold-pressed extra virgin
- 5 teaspoon miso paste, organic
- 2½ tablespoon lime juice, from about 1 1/4 limes
- 1¼ inch fresh ginger, minced
- 2½ clove garlic, large, minced
- 2½ red chile, small, minced
- 5 teaspoon peanut butter
- sea salt, to taste (optional)
Method
- Arrange all but a few strands of the beet in five serving bowls. Add all of the cucumber strands.
- Add the kale to the bowls and top with the onion and carrot.
- To make the dressing, combine all the ingredients in a small bowl and mix well. Spoon it over the beet salad.
- Run the peanuts under cold water, then pat them dry so they are just slightly damp. On a plate, roll them in the seaweed until they are thoroughly coated, then sprinkle them over the salad.
- Add the coconut flakes and cilantro leaves to the salad. Garnish with the remaining beet strands to serve.
Notes
Raw cashew butter and cashews work in place of the peanut butter and peanuts.Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.