Veggie Noodle Salad with Tahini-Ginger Dressing

SALAD INGREDIENTS

romaine lettuce, chopped

purple cabbage, thinly sliced

jicama, peeled and julienned

carrot, julienned

cucumber, julienned

cilantro, roughly chopped

mint, roughly chopped

mango, julienned (if not following SIBO protocol)

cooked Jovial Cassava Spaghetti (if not following SIBO protocol, you can also use regular spaghetti, soba/buckwheat noodles, or Korean sweet potato glass noodles)

garnish with sesame seeds

TAHINI GINGER DRESSING INGREDIENTS

1/4 cup tahini

1 tablespoon chopped ginger

1 tablespoon rice wine vinegar

juice of 1 lime

1/2-1 teaspoon sesame oil

1 teaspoon olive oil

red chili flakes

1-2 tablespoons soy sauce

2-3 teaspoons honey

2 tablespoons water

METHOD

Place dressing ingredients in a blender and process until smooth. If you don’t want to use a blender, you can grate the ginger and whisk everything in a bowl. Taste and adjust for seasoning. You might need to add more acid, honey, or soy sauce depending on your preferences.

Place salad ingredients in a large bowl and toss with enough dressing. Garnish with sesame seeds.