Often times Asian food gets a wrap for being heavy and sugar laden.
I don’t know about you, but I’d rather feel light and refreshed following a meal, than sluggish and weighed down.
I’m also not a fan of super sweet things…
Thus, a fresh, raw “noodled” Asian salad fits the bill almost any night of the week.
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
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.
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.