Ingredients:
For Salad:
- 4 ounces gluten-free thin noodles, such as vermicelli
- 2 Teaspoons Garlic Gold® Oil
- ½ cup grated fresh carrot
- 1 small jalapeno, seeded and minced (optional)
- 1 cucumber, finely diced
- 1 cup loosely packed fresh mint leaves, torn in two if large
- ½ cup fresh cilantro leaves, loosely packed
- 1 Tablespoon Garlic Gold® Sea Salt Nuggets Leaves from 1 head butter lettuce, rinsed
For Dressing:
- 1 Tablespoon agave nectar (optional)
- 1/4 cup gluten-free tamari
- 1/4 cup brown rice vinegar
- 2 Tablespoons Garlic Gold® (nuggets in oil)
Cook noodles according to package directions. Drain in colander and rinse well with cool water. Toss cooked drained noodles with Garlic Gold® Oil. Combine the noodles with the remaining salad ingredients, except for the butter lettuce.
To serve, place noodle mixture on lettuce leaf for each serving. Serve dressing at the table for people to spoon on top of salad.
Serves 6-8
If you liked this recipe, you’ll love these products:
- Garlic Gold® (nuggets in oil)
- Garlic Gold® Sea Salt Nuggets
- Garlic Gold® Oil
