So in an effort to blog more often and to attempt to use my camera on a daily basis, I took photos of a meal I made last week! I've been meaning to do this for well... literally years. When I actually get around to it, I really enjoy cooking! So why not take photos of something I enjoy right? Well let me tell you... the only thing that takes longer than chopping/spiralizing a bunch of vegetables is chopping/spiralizing a bunch of vegetables and then taking pictures of them. But hey.. worth it, because this meal was both beautiful and incredibly delicious.
And so, I bring you - A Cruchy Thai Noodle Salad! The original recipe is from The Glowing Fridge, which I found via Pinterest.
Below you'll find my beautiful vegetables, unrealistically styled and placed on my favourite plates that I rarely use because they're so pretty!
Crunchy Thai Noodle Salad
rice noodles (I just made a bunch)
1 cup shelled edamame
carrots - spiralized or thinly chopped
zucchini - spiralized or thinly chopped
purple cabbage - thinly sliced
3-4 kale leaves
optional toppings - nuts, green onions, sesame seeds, crunchy noodles, cilantro, lime
1/4 cup raw almond butter (or other nut butter of your choice)
2 tablespoons rice vinegar
1 tablespoon tamari
1 tablespoon pure maple syrup or agave
1 teaspoon ground or freshly minced ginger
1-2 teaspoons sriracha (OR A TON MORE IF YOU'RE LIKE ME AND YOU LOVE THE STUFF)
1-2 tablespoons warm water, until dressing is desired consistency
- Follow rice noodle instructions on bag
- Chop/spiralize everything else
- Whisk together all of the dressing ingredients
Once again, for the legitimate and probably easier to understand recipe, see here
FULL DISCLOSURE: AFTER THIS PICTURE WAS TAKEN, I PUT WAAAAAAY MORE DRESSING AND SRIRACHA ON THIS BAD BOY.
If you make this recipe, I hope you enjoy! Thanks for reading!