Heathy vegan & gluten free noodle bowls packed with cucumber, cabbage, kale, carrots & tomatoes. Tossed with a creamy almond-ginger dressing
This is one of those “it’s good to be home” meals. I love vacation, and I love eating out, but after traveling for awhile, I just can’t wait to get home and get back to my regular healthy eating routine. You know, the one that includes a morning smoothie instead of a croissant, and light vegetable-packed dinners like this one instead of multi-course dinners with wine pairings. Not that I’m complaining AT ALL, btw… but it’s time to get back on track and I’m doing that by eating the rainbow:
We’re partnering with Almond Breeze as part of their Serve Up Your Best campaign. Since they’re the official sponsor of Team USA Volleyball, I thought I’d serve up a super healthy recipe today.
You can customize these bowls with whatever veggies you like, but my strategy here was to represent every primary color. Well, except blue. Blueberries would be a little weird here. What’s not weird are red peppers, orange carrots, yellow tomatoes, cucumber, baby kale, scallions and shredded purple cabbage. Slice & dice, then toss everything together with brown rice noodles and this light savory dressing that’s made with almond butter, ginger, lime, tamari and creamy Almond Breeze Almondmilk Cashewmilk.
This salad keeps well in the fridge – save the leftovers for multiple lunches during the week.
This giveaway is now closed, thank you for your feedback!
Rainbow Bowls w/ Almond-Ginger Dressing
- 1 red pepper, thinly sliced
- 1 large cucumber, spiralized or thinly sliced
- 1 large carrot, peeled into ribbons
- 1 cup halved cherry tomatoes, any color or variety
- 6 cups loose packed soft baby kale or spinach
- 2 cups shredded purple cabbage
- 8 to 10 basil leaves, chopped
- 2 scallions, chopped
- ½ cup edamame or protein of choice
- 2 tablespoons hemp seeds
- 8 ounces cooked brown rice noodles (more if you like a higher noodle ratio)
- ¼ cup almond or cashew butter
- ¼ cup fresh lime juice
- 1½ tablespoons tamari, plus more to taste
- 1 garlic clove, minced
- ½ teaspoon minced ginger
- ⅓ cup Almond Breeze Almondmilk Cashewmilk Original
- optional: a squirt of sriracha
- Make the dressing: In a small bowl, combine the almond butter, lime juice, tamari, ginger and garlic. Whisk until smooth. Add the Almond Cashewmilk and whisk to combine. (At this point, the dressing might taste a little salty & strong but once it's tossed with all of the vegetables, the flavors will become more balanced). Chill until ready to use. If it separates, give it a little stir before using.
- In a very large bowl, combine the pepper, cucumber, carrot, cherry tomatoes, kale, cabbage, basil, scallions, edamame, hemp seeds and brown rice noodles. Add the dressing and toss well so that the vegetables begin to wilt. Taste and season with more tamari, if desired.
This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Almond Breeze believes in the best. That’s why we only use Blue Diamond Almonds to make our almondmilk and why we’re proud to be an official sponsor of USA Volleyball. Visit www.ServeUpYourBest.com for a chance to win $5,000 for the ultimate beach day, learn fun volleyball moves, get an Almond Breeze coupon and smoothie recipes!
I just did the survey and ordered your cookbook this week!!! Woohoo!!
thank you!! I hope you enjoy the book 🙂
This is gorgeous! Thank you for giving me another way to use my CSA!
Beautiful salad. Took the survey.
I’m looking forward to trying this salad. Thanks for the giveaway !
This recipe looks great. I will definitely be trying it!
I am not a big salad eater but this looks good and the dressing sounds so good.
can’t wait to try the dressing – i do not like vinegar and most dressings have a healthy dose of it so anytime i find one without and this one, well just sounds yummy!
First ever comment, but what we’ll do for gift certificates.
I love your salads. Because of your recipes, when my friends get together, I’m in charge of the salad. Together we have converted former kale-haters. Poor girls did not know about massaging their kale. I tell them all about your site.
You are appreciated. Thank you.
Ha – thanks for helping spread the word about massaged kale, I’m glad your friends have enjoyed the salads! 🙂
This looks really good! And took the survey as well!
A fresh salad is always what I crave after travelling. This one looks divine!
This sounds delicious! I can’t wait to try this at home, especially with this dressing.
Love the recipe and making this evening,
I follow you on IG and Pinterest so much fun!
The star rating is being glitchy on my device I give you a ⭐️⭐️⭐️⭐️⭐️
Your recipes are always the best- I think I’ve already made half of the recipes in your cookbook! I can’t wait to try this one!
thank you! I’m so glad you’re loving the book too!
I love this! I do something similar using rice noodles (the white, cellophane type you get at the asian grocery store!) The white is a good background for the bright colors from the veggies!
Love the gorgeous colors in this salad! Can’t wait to try it. Thanks!
Oh, and I took the survey. Woohoo!
Yum! I’m always in search of a new great salad and this one looks like it’s going to hit the spot. Love the colors!
So smart. I make chopped vegetable salads nearly every day, but I do get into ruts and recipes like these change it all up again into something fresh and new. Ginger and lime–I have both but don’t think to use them. So thank you!
Re the rainbow: the more colors, the more variety. The more variety, the more likely you have a variety of nutrients as well.
I make a similar salad all the time! Love the dressing idea.
This recipe looks delicious!
I’m actually making rainbow bowls tonight, but with coconut milk sauce. This post reminded me I have edamame to throw in there- thanks!