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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.