Healthy vegan and gluten free noodle bowls packed with cucumber cabbage kale carrots and tomatoes. Tossed with a creamy almond ginger dressing
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Yeung Man Cooking | 2019-06-04 16:00:01 |  751,453 Views |
Japanese Ginger Dressing ***SO ADDICTIVE*** EASY VEGAN RECIPE (生姜ドレッシング)
This is one of those “it’s good to be home” meals. I love vacations and I love eating out but after traveling for a while I can’t wait to get back home and get back to my normal healthy eating routine. You know the one with a morning smoothie instead of a croissant and light veggie-heavy dinners like this one instead of multi-course wine-paired dinners. Not that I’m complaining BY ANY MEANS… but it’s time to get back on track and I’m doing that by eating a rainbow:
We've teamed up 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 out of place here. What would be out of place are red bell peppers orange carrots yellow tomatoes cucumbers baby kale scallions and shredded purple cabbage. Slice and dice and toss everything together with brown rice noodles and this light savory dressing made with almond butter ginger lime tamari and creamy Almond Breeze Almondmilk Cashewmilk.
