Rainbow Noodle Salad

Eating the rainbow has never been this easy or delicious! Fresh, bright, crunchy veggies, with wholesome, versatile soba rice noodles, and the most mouthwatering tangy almond butter dressing.

Rainbow Noodle Salad

Eating the rainbow has never been this easy or delicious! Fresh, bright, crunchy veggies, with wholesome, versatile soba rice noodles, and the most mouthwatering tangy almond butter dressing.

Course

Main Course
Prep time

20 Mins
cook time

20 Mins
servings

2
Author

@clairebear_bites

Ingredients

½ cup edamame, shelled
½ zucchini, ribboned using a veggie peeler
½ cup corn kernels
½ cup carrot, shredded
½ cup baby tomatoes, halved
1 cup purple cabbage, sliced thinly
2-3 heaping handfuls baby spinach
4 oz Lotus Foods Organic Buckwheat & Brown Soba Rice Noodles

Almond Butter Dressing

3 tbsp almond butter
1½ tbsp fresh lemon juice
¼ tsp salt
¼ tsp black pepper
½ tsp garlic powder
1½ tsp coconut sugar
3-4 tbsp water

product used in the recipe

Organic Buckwheat & Brown Soba Rice Noodles

1

Prep veggies and set aside.
2

Cook noodles according to package instructions.
3

Combine dressing ingredients in a bowl and whisk until thoroughly combined. Set aside.
4

Assemble bowls: add spinach, followed by noodles, in the center. Then simply add each vegetable around the noodles to form rainbow bowl.
5

Drizzle with dressing.