Tahini Noodles

Edit

Servings: 4 Prep: 20 min Cook: 10 min Low Carb Pescetarian Vegan Vegetarian Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Lime, Coconut Sugar, Rice Vinegar, Ground Black Pepper, Red Cabbage, Cilantro, Brown Rice Spaghetti Noodles, Black Sesame Seeds

Ingredients

1 lime ⚠

¼ cup tahini

6 tablespoons tamari

3 tablespoons water

2 tablespoons coconut sugar ⚠

1 tablespoon rice vinegar ⚠

1 teaspoon garlic powder

¾ teaspoon sea salt, plus more to taste

½ ground black pepper, plus more to taste ⚠

1 tablespoon sriracha, plus more to taste

¼ head red cabbage ⚠

2 carrots

1 cup kale

1 handful cilantro ⚠

½ pound brown rice spaghetti noodles ⚠

black sesame seeds, for garnish ⚠

Instructions

1. Cook the pasta, drain, and set aside to cool.

2. In a large bowl, juice the lime and stir in the tahini, tamari, filtered water, coconut sugar, rice vinegar, garlic powder, salt, pepper, and optional sriracha.

3. Shred the cabbage. Peel and shred the carrots. Thinly slice the kale. Chop the cilantro.

4. Add the veggies to the bowl with the sauce and toss to coat. Then add the pasta and do the same.

5. Garnish with optional sesame seeds and serve.