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Tri-Color Raw Noodle Salad w/ Creamy Hot'n'Sweet Dressing

Looks like Spring is finally here. I love spring because everything about spring is positive, and it gives a spring to your legs with the warming weather and the nice fragrance of flowers blooming. You have bright mornings with birds chirping to wake you up, you can start walking or running outside, get some fresh air and sunlight, and of course you can increase your raw food intake :-). This is my first raw entrée of the season. A simple raw noodle salad with a hot'n'sweet dressing. Raw noodles here are spirooli sliced vegetables. The hot'n'sweet dressing is made with cashews, hemp and apple...., is the secret ingredient. Apple balances the heat from green chilly and the pungent taste from onion/garlic. I am sure this dressing will go well with a coleslaw and also as a dipping sauce with fresh veggies or wraps.

Tri-Color Raw Noodle Salad:

  • Carrot - 2 large - sliced using spirooli slicer
  • English cucumber - 1 - sliced using spirooli slicer
  • Baby spinach - 1 cup 
  • Apple cider vinegar - 1 Tbs (Optional*)
  • EV Olive oil - 1 Tbs (Optional*)

  • Toss everything together and set aside, while you make the dressing. 

* You don't need to add apple cider vinegar and olive oil if you are going to eat the salad right away. I add them since I slice and mix everything in the morning, and eat it for lunch. 

Creamy Hot'n'Sweet Dressing:

  • Raw cashew nuts - a big handful (soaked for 4 hours or overnight) 
  • Raw hemp hearts - 3 Tbs
  • Apple - 1 (cored and sliced) 
  • Red onion - 2 Tbs (chopped)
  • Garlic - 2 cloves (chopped)
  • Raw apple cider vinegar - 1 Tbs
  • EV olive oil - 1 Tbs
  • Fresh lemon juice - 2 Tbs
  • Green chilly - 2-3 
  • Himalayan pink salt - as per taste 

  • Mix olive oil, apple cider vinegar and lemon juice and soak onion and garlic for 30 minutes to an hour.
  • Drain the cashews (discard soaking liquid) and add along with everything else into a high speed blender and purée till nice and creamy. 


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