Glass Noodle Salad with Tahini-Ginger Dressing

serves 3

FOR THE SALAD

4-5 cups chopped romaine

2 cups thinly sliced red cabbage

1 large carrot, julienned 

1-2 persian cucumbers, julienned

1/4 cup snap peas, sliced

handful of cilantro, chopped

2 tablespoons sliced scallion

2 cups cooked glass noodles (I used Korean sweet potato glass noodles - jap chae)

1 small yellow champagne mango, julienned 

*optional add-ins: avocado, shredded chicken, salmon, tofu, tempeh, edamame

FOR THE DRESSING

1 teaspoon sesame seeds

2 tablespoons rice vinegar

1 tablespoon apple cider vinegar 

2 tablespoons soy sauce 

1 tablespoon coconut aminos

1.5 teaspoons olive oil 

1 teaspoon sesame oil

1/2 teaspoon maple syrup/honey (optional)

1 clove garlic, grated 

1 teaspoon freshly grated ginger 

2-3 teaspoons of tahini 

pepper to taste

METHOD

Combine all salad ingredients in a large bowl

Prepare the dressing

Toss salad with dressing when ready to serve