fbpx

Low Fodmap Vermicelli Salad with Almond Butter Dressing

Low Fodmap Vermicelli Salad with Almond Butter Dressing

Vermicelli Salad with Almond Dressing

January 19, 2018
: 1
: 10 min
: 5 min
: 15 min
: easy

A light and tasty snack to keep you fuelled during your busy day.

By:

Ingredients
  • 2 nests rice noodle vermicelli
  • 2 carrots
  • 1 cup edamame beans cooked
  • 1/2 Cup Eggplant
  • 3 tsp almond butter (unsweetened)
  • 2 tsp brown rice vinegar
  • 1.5 tsp Gluten Free tamari
Directions
  • Step 1 Place the vermicelli in boiling water for 5 minutes
  • Step 2 Whilst the noodles soak, julienne the vegetables and place into a large bowl
  • Step 3 Drain the noodles and add to the vegetables, using kitchen scissors chop everything up
  • Step 4 Whisk the almond butter, tamari and vinegar and dress the noodles/vegetable mix
  • Step 5 Chop the cashews up and then place into a frying pan
  • Step 6 Over a medium heat, toast the nuts for two minutes
  • Step 7 Stir into the noodles and enjoy

Related Posts