Faux Beef Noodle Salad



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Source Adapted from soup recipe found in 1 Stock, 100 Soups

Preparation Time30 minutes

Serves1 or 2

1 or 2 cloves garlic crushed and minced
2 tablespoons Nama Shoyu (or Tamari)
2 teaspoons lime juice
1/2 cup olive oil
2 cremini mushrooms sliced
1 or 2 green onions sliced
1/2 cup celery sliced
1/2 cup carrot spiralized or grated
1 cup fresh spinach sliced into thin strips
2 cups jicama peeled and spiralized into noodles or grated
1/2 teaspoon fresh ginger finely minced
2 teaspoons dried daikon radish soaked in warm water and then minced (optional)
2 pinches red pepper flakes

1. Clean and prepare all the vegetables -- jicama, spinach, carrot, celery, green onions, and cremini mushrooms. If you don't have a spiralizer, using a cheese grater will work just as well.

2. Layer vegetables on a plate or toss them together in a bowl.

3. This recipe will make enough for one big salad for one person or two small side salads for friends.

4. Add all the dressing ingredients to a bowl -- olive oil, lime juice, Nama Shoyu, garlic, ginger, red peper flakes, and dried Daikon radish -- and whisk together with a fork.

5. Drizzle the dressing over the vegetables, toss, and serve.

6. For an added garnish consider sprinkling some sesame seeds on the top to add a bit of nutty flavor.


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