This noodle salad can be served chilled or warm, plus you can add any veggies you have on hand!
Yield: 6-8 servings
3 cups assorted veggies, sliced thin (I used cabbage, carrots, cucumbers, bell peppers, celery and snap peas)
1 pound spaghetti, cooked according to box instructions
1/4 cup sunflower seed butter (or peanut butter)
2 Tbsp rice vinegar
2 Tbsp olive oil
1 Tbsp honey
1 Tbsp soy sauce
1 tsp fresh or dried ginger
1/4 cup water
- In a large bowl toss together the veggies and pasta until fully incorporated.
- In a blender or food processor, combine the rest of the ingredients until smooth. If the dressing is too thick, add more water to thin.
- Pour dressing over pasta and veggies. Toss to coat completely. Serve at room temperature, or place in the refrigerator for 1-2 hours and serve cold.