this is one of those meals that everyone seems to love. it's light, fresh, healthy, and is great for lunch the next day. even my four year old loves it and claims it's her favorite dinner in the world.
ingredients
1 bag of brown rice and quinoa pasta spirals (or any spiral pasta of your choice)
2 cups of washed and sliced kale
2 large carrots, grated
3 spring onions, diced
toasted sesame seeds (you may need to toast them if they are raw)
2 big pieces of ginger (about 3 inches each)
3 bulbs of garlic
3 Tbsp toasted sesame oil
2 Tbsp honey
3 Tbsp soy sauce or tamari
3 Tbsp nut butter (we use sunflower butter but peanut butter will work just fine)
juice of 1 lime
a good handful of thai basil
**optional add some chili peppers if you want a little spice and a protein. we usually add sauted tofu
directions
-cook noodles according to package, let them cool
-while the noodles are cooking, put the ginger, garlic, sesame oil, nut butter, soy sauce, honey, and lime juice into a blender
-blend until smooth
-grate the carrots or cut into small pieces
-cut the kale and spring onions up into small bite sized pieces
-toss the vegetables and noodles together in a large bowl
-pour the dressing over salad and mix
-add the optional protein and chili flakes, and sesame seeds
-toss again
-chill until ready to serve
-have some sriracha sauce on hand, just in case!
photo and recipe by kristen bach