Spiralised Veggie Noodle Salad {RAW}

A great way to warm up during this cold weather spell is by using anti-inflammatory nutrient dense warming spices {ginger, chili, garlic}. They will boost your immune system, keeping those pesky sniffles away.

I am absolutely in love with my Spiraliser. Sometimes, I crave a big hearty bowl of noodles in a delicious broth but for the days when a lighter meal is called for, these spiralised noodles are brilliant. They retain their crunch whilst absorbing the dressing at the same time.

Try this Veggie Noodle Salad for the perfect belly warming lunch or dinner this week. This salad is also gluten free and vegan and jammers full of flavour!

Ingredients 
1 large Carrot – spiralised
1/2 cucumber – spiralised
Handful of Cashew Nuts + Sesame Seeds, toasted
Handful of pomegranate seeds
Fresh coriander, chopped
1/4 lime, to garnish

Dressing
1 clove garlic, crushed
1 tspn fresh ginger, chopped
1/2 – 1 tspn fresh chili, chopped
1 tablespoon cold pressed sesame oil
1 1/2 tablespoons tamari
1 /12 tablespoons brown rice vinegar
1/2 tablespoon agave syrup
1/4 lime, juiced

Combine all dressing ingredients either in a blender or mix with a fork.
You can change the quantities depending on your tastes.
Toss the veggie noodles through the dressing
Top with pomegrante seeds, cashew nuts, sesame seeds, fresh coriander and lime.

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