Crunchy Vegetable and Rice Noodle Salad

Ingredients

• 3 tablespoons smooth almond butter (preferably unsweetened, or other nut butter such as cashew or peanut)
• 3 tablespoons neutral vegetable oil such as avocado or canola
• 3 tablespoons agave nectar, honey or maple syrup
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon sriracha
• 1 teaspoon kosher salt
• 2 teaspoons grated fresh ginger
• 1 plump garlic clove (grated)
• 4 ounces rice stir fry noodles (cooked according to package directions, drained and rinsed in cold water)
• 2 cups matchstick-cut carrots (about 1/2 pound carrots)
• 2 cups half-moon sliced seedless cucumber
• 4 scallions (trimmed and thinly sliced on the diagonal)
• 1 shallot (thinly sliced)
• 1 cup loosely packed each fresh cilantro, mint and basil leaves
• Handful mixed baby greens
• Sesame seeds
• Crushed roasted peanuts or chopped roasted almonds
• Thinly sliced fresh red chili pepper

Instructions

1. 1

   --- Make the dressing ---

2. 2

   Whisk all ingredients for the dressing together in a bowl until smooth.

3. 3

   --- Assemble the salad ---

4. 4

   In another large bowl, toss the drained noodles with the carrots, cucumber, scallions, shallot, herb leaves and half of the dressing.

5. 5

   Serve in bowls over mixed greens, with additional dressing spooned over to taste. Garnish with fresh red chili, peanuts and/or sesame seeds.