56 grams brown rice noodles (cooked and rinsed with cold water)
2 cups finely shredded romaine lettuce
1/2 cup shredded carrot
1/4 cup minced green onions
2 tbsp chopped fresh cilantro
1 garlic clove, crushed
1 tsp grated fresh ginger
3 tbsp creamy almond butter
1 tbsp hot water
1 tbsp fresh lemon juice
1 tbsp toasted sesame oil
2 tbsp soy sauce
In a large bowl, combine the lettuce, carrot, green onions, and cilantro. Set aside.
In a blender, mince the garlic and ginger, then add the almond butter, water, lemon juice, oil, soy sauce. Blend until smooth. Pour the dressing over the lettuce mixture, add the noodles, and toss well to coat. Garnish with toasted cashews and more cilantro....
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