I first made this recipe five years ago when I became Vegan for lent. Let me tell you, eating vegan is TOUGH, especially if you are used to eating meat. At. Like. Every. Meal. So high five to all you Vegans out there, because 40 days was just about all I could handle! And I may or may not have ended up crying on the kitchen floor a few times… But I digress!
This salad, my friends- it got me through! Tons of delicious, fresh, colorful vegetables, fantastic al-dente, gluten-free linguine and the DRESSING. I’m not even sure quite where to begin with this dressing. I know we’ve told you in the past ” this dressing will change your life” (especially with our beet salad , kale caesar or our panzanella) and its not that we lied about those others.. its just that this particular dressing will DEFINITELY change your life too! Ha, Ha. It’s spicy, it’s zesty.. it packs SO much flavor- your tastebuds will literally do the happy dance!
So with out further ado…
For the Salad
- 1 package gluten-free Linguine Noodles, Cooked al- dente and cooled (could sub rice ramen or non GF if you prefer!)
- 1/2 head Sliced Napa Cabbage,
- 1/2 head curly kale
- 1/2 bag Baby Spinach,
- 1 whole Red Bell Pepper, Sliced Thin
- 1 whole Yellow Bell Pepper, Sliced Thin
- 1 whole Orange Bell Pepper, Thinly Sliced
- 2 Cups snap peas, chopped roughly
- 1 Chopped Cilantro, more to taste
- 3 whole green onions, chopped
- 1/2 cup raw peanuts (can be eliminated if allergic)
FOR THE DRESSING
- 1 whole Lime, Juiced
- 8 Tbs Avocado Oil (or Olive if you prefer)
- 8 Tbs Soy Sauce
- 3 Tbs Sesame Oil
- 1/2 tsp stevia
- 3 Tablespoons Fresh Ginger, grated (or chopped)
- 2 cloves Garlic, Chopped
- 2 Hot Peppers Or Jalapeños, Chopped (can be eliminated if you are a wimp!)
- Prep and chop all veggies
- Cook pasta to al- dente, rinse + let cool
- Combine Veggies in mixing bowl (except cilantro)
- Whisk together dressing ingredients
- Add cooled pasta to veggies
- Top with dressing, cilantro and peanuts to taste
- Bask in the epic-ness that is this salad!
Note: If making in advance, we recommend keeping the cilantro and pasta in separate containers and adding in right before serving so all ingredients remain fresh and +crisp!