Crunchy Vegetable Bowl

Recipe Type Food
Servings 2
Preparation Time Under 1 Hour
Total Time Under 1 Hour

The Crunchy Vegetable Bowl features vermicelli noodles, toasted sunflower and pumpkin seeds, and cilantro.

Ingredients Directions

Ingredients

2 tbsp ginger, finely grated

6 tbsp rice vinegar

1 tbsp garlic chili sauce

2 tbsp sesame oil

2 tbsp honey

2 tbsp soy sauce

2 limes, juiced

2 tbsp olive oil

1 carrot, very thinly-sliced

2 small beets, very thinly-sliced or spiralized

1 cup fresh peas

1/2 small purple cabbage, thinly sliced

1 small butternut squash, spiralized

1 small bunch radish, very thinly sliced

1 bunch green onion, thinly sliced

1/2 cup sunflower seeds, toasted

1/2 cup pumpkin seeds, toasted

1/2 bunch cilantro, washed, leaves picked

Directions

1. Make the dressing for the salad by combining ginger, rice vinegar, garlic chili sauce, sesame oil, honey, soy sauce, lime juice and olive oil in a blender.

2. Blend all ingredients until smooth and season to taste.

3. Cook the vermicelli noodles in boiling water until tender.

4. Drain noodles in colander and run cold water over them until they have completely cooled. Set noodles aside.

5. Toss the noodles with half of the dressing (see directions #1 and #2).

6. Distribute the noodles in four medium bowls and arrange the crunchy vegetables on top, followed by the seeds and cilantro.

7. Drizzle with remaining dressing and serve.