Raw Rainbow Noodle Salad

It took me a while to jump on the ‘spiralizing trend’, but once I tried it, I was hooked. The fun part is the diversity in texture, which adds a whole new dimension to salads. I’m all for anything that makes ‘eating a rainbow’ even more appealing. That said, if you don’t yet own your own spiralizer, a grater or mandoline will do the trick. This salad goes back with virtually any protein and is perfect for left overs or a pack-me-up lunch the following day xx

Raw Rainbow Noodle Salad
Recipe by Shelley Kamil

Ingredients
1/4 head purple cabbage, finely shredded
1 bunch bok choy, finely sliced
1 carrot, spiralized
1 Lebanese cucumber spiralized
1 zucchini spiralized
2-3 spring onions finely sliced
4tbs flaked almonds, (option to lightly toast or leave raw)
2tbs sesame seeds, (option to lightly toast or leave raw)
Dressing
1-2 tbs Loving Earth coconut nectar
1-2 tbs sesame oil
Juice of 1 lime
2tbs rice wine vinegar / apple cider vinegar
1tbs soy sauce / shoyu

Directions
1. In a large serving bowl combine cabbage, bok choy, carrot, cucumber and zucchini.
2. In a small mixing bowl, whisk together dressing ingredients.
3. Sprinkle almonds, sesame seeds and spring onions on to salad, pour dressing over and mix together thoroughly xx