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Brown Rice Noodle Salad with Ginger-peanut Dressing

These noodles work perfectly in a salad and satisfy that comfort food noodle craving without the guilt. 


16oz brown rice noodles (I prefer Tinkyada brown rice spaghetti style)

1 bunch kale

1 red bell pepper

2 green onions

2 handfuls of mushrooms

Olive oil

For dressing:

1/2 cup peanut butter

1/2 cup water (or more depending on desired consistency)

1-3 TBS gluten free tamari

Juice of 1 lemon or lime 

1TBS rice vinegar or apple cider vinegar

1" Ginger (or more) 

1-3 cloves raw garlic or or 1 small shallot 

Red pepper flakes (optional) 


-Put water on to boil for noodles. 

-While waiting for the water to boil, wash all veggies except mushrooms. Clean mushrooms with a damp cloth. 

-While noodles are boiling, wash and cut kale. Put kale in a large salad bowl and massage with olive oil and salt. 

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