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’m still eating the peach summer salad?
Yummy! Can’t wait to make this!
I love the carrot ribbons! Do you have a favorite veggie peeler? Btw, I wanted to pick several of the options in the survey on why I buy almond milk. It was hard choosing! 🙂
I love this OXO one, I’ve had it for years: http://amzn.to/29uMvlT
Happy to do surveys if they help you to continue to provide great content. I love this bowl – I intend to make a version this week. Will probably use almond butter rather than milk or a recipe for a dressing that I already have.
thank you!
I took the survey. RAINBOW BOWLS W/ ALMOND-GINGER DRESSING looks so good!
I feel the same way about vacation. It’s fun to eat decadent meals, but it feels so good to get back home again and pile on the fresh vegetables.
One look at this recipe and I know what I’m having for dinner tomorrow! What a bowlful of yumminess! Thanks for creating such beautifully delicious and healthy recipes!
I wouldn’t have thought to use almond milk as a dressing base. Need to try!
Great one to help use all the great stuff coming from the garden right now! Nasturtium flowers–have you tried them?? I’ve not yet tried this recipe but my rating is based on if I will and if I want to see more like it–and I do!
I haven’t tried them (I’m not sure they grow where I live!), but I’ll have to keep an eye out 🙂
Any tips for packing this in a to go lunch?
Hi Sally – just store in air-tight containers and keep it chilled. The crunchy veggies that I used here really hold the dressing well without becoming too wilted…
Jeanine
Thank you, for giving me a new lunch option. I brought it with me today and it was yummy. I have been trying to jumpstart myself into cooking again after a time of not cooking and I’m finding myself turning to your cookbook and website a lot for your improvisational and assembly type meals.
hugs, Sally
This salad looks so healthy!
These look wonderful! Love how colourful they are!
Hello summer in a bowl!! It’s so lovely and bright. Definitely on my “MAKE ASAP” list ? I took the little survey also! Hoping to win, wouldn’t that be a nice little birthday treat ☺️ Have a lovely day!
Ps glad you share my love for lemons lol that’s what originally brought me to the blog
In response to one of the survey questions – I buy almond milk because regular milk makes my skin break out. TMI?
🙂 I have issues with regular milk too
This looks and sounds yummy, with such vibrant colours! Love trying out new vegetarian dishes! Have rated this recipe on its appeal.
Filled out the survey! I am a big fan of Almond Breeze almond milk. This salad recipe looks amazing. Heading to the store shorty and putting this on my list.
This looks delicious! I love all your healthy salad bowls! I’ve made the daikon radish bowl twice. My husband loves it too. (Oh, and I took the survey!)
Thanks! I’m so glad you both loved the daikon bowls!
This look’s incredible! I can’t wait to make it.
Love this recipe! And how easy the survey was to complete. Thanks for making delicious dairy free recipes!
Reading the recipes gives me thoughts about how I want to prepare our meals. This dressing sounds yummy and will make it this week, especially as it’s the time of year for salads!
Thanks for all of your ideas and posts.