Creeach Fam Recipes

Crunchy Vegetable and Rice Noodle Salad

4 servings


25 minutes

active time

25 minutes

total time


3 tablespoons smooth almond butter (preferably unsweetened, or other nut butter such as cashew or peanut)

3 tablespoons neutral vegetable oil such as avocado or canola

3 tablespoons agave nectar, honey or maple syrup

2 tablespoons fresh lime juice

1 tablespoon rice vinegar or apple cider vinegar

1 teaspoon sriracha

1 teaspoon kosher salt

2 teaspoons grated fresh ginger

1 plump garlic clove (grated)

4 ounces rice stir fry noodles (cooked according to package directions, drained and rinsed in cold water)

2 cups matchstick-cut carrots (about ½ pound carrots)

2 cups half-moon sliced seedless cucumber

4 scallions (trimmed and thinly sliced on the diagonal)

1 shallot (thinly sliced)

1 cup loosely packed each fresh cilantro, mint and basil leaves

Handful mixed baby greens

Sesame seeds

Crushed roasted peanuts or chopped roasted almonds

Thinly sliced fresh red chili pepper


Make the dressing

Whisk all ingredients for the dressing together in a bowl until smooth.

Assemble the salad

In another large bowl, toss the drained noodles with the carrots, cucumber, scallions, shallot, herb leaves and half of the dressing.

Serve in bowls over mixed greens, with additional dressing spooned over to taste. Garnish with fresh red chili, peanuts and/or sesame seeds.


Serving Size



585 kcal

Total Fat

23 g

Saturated Fat

2 g

Unsaturated Fat

19 g

Trans Fat





890 mg

Total Carbohydrate

86 g

Dietary Fiber

8 g

Total Sugars

27 g


12 g

4 servings


25 minutes

active time

25 minutes

total time
Start Cooking