Spicy peanut butter asparagus ribbon noodles salad…totally addicting!
I’ve been known to eat copious amounts of vegetables, once I start I find it hard to stop. Roasted kabocha, raw spinach, kale crisp, curried cauliflower, parsnip fries, sweet potato wedges, zucchini noodles…the list is endless and now I have to add another…
Asparagus ribbons!!!
I was a little wary about eating asparagus raw, but I’ve seen it in a few salad recipes and figured there was no harm giving it a whirl.
I fell in love…so much so that I ate the entire mound of this salad; plenty for two people, and more than enough for one…actually too much!
It was amazing, don’t get me wrong, but add roasted asparagus for dinner after, asparagus and eggs for breakfast before and my body had officially had more asparagus than it could handle! I was literally doubled over in agony the next day!
Seriously bad reaction…dare I say it was totally worth it?!?
This salad is seriously awesome! The dressing is adapted from my spicy almond butter kale salad one…nut butter in salad dressing or as the main base makes for an amazing salad, there is no arguing with it.
Crunchy, fresh, lipsmackingly good. It’s the spring salad of my dreams. I’m giving asparagus a rest for a few days but I’ll be right back in to this one in no time; asparagus once a day is fine!
Anyone else ever experienced asparagus overload?
What’s your favourite spring vegetable?
Spicy Peanut Butter Asparagus Ribbon Noodle Salad
by
Prep Time: 10 minutes
Keywords: raw salad side gluten-free grain free vegan vegetarian soy-free asparagus peanut butter
Ingredients (Serves 1 -2)
Dressing
- 3 tbsp all natural unsweetened roasted peanut butter
- 2-3 tbsp warm water
- 2 tbsp rice wine vinegar
- 1/2 tbsp tamari
- 1/2 tbsp maple syrup/honey
- 1 tsp fresh minced ginger
- 1 tsp minced garlic
- 1/2 – 1 tsp chili flakes
- 1/2 tbsp lime juice
Salad
- 1 large bunch of asparagus
- 1/2 cup (1 small handful) shredded white cabbage
- 2 tbsp salted peanuts roughly chopped
- Fresh mint to garnish
Instructions
Whisk together dressing ingredients and set to one side.
Create noodles out of your asparagus using a vegetable peeler, peeling from the base to the tip until you’re left with a thin strip. Chop off thicker end piece and add remaining tips to the ribbon noodles.
Mix noodles with shredded cabbage.
Pour over dressing and toss well to combine and coat everything evenly.
Sprinkle with peanuts to serve, tossing them some of them through the noodles.
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