Chili-Lime Glass Noodle Salad

A Pigmented Lunch, Rich in Phytonutrients

• Purple cabbage has anthocyanins, water-soluble plant pigments that serve as antioxidants to help protect your cells from oxidative stress and toxins from free radicals.
  

• Carrots are a rich source of carotenoids such as beta-carotene, which gives orange carrots their vibrant color and promotes healthy vision and immune function.
  

• Cilantro and lime contain flavonoids, natural plant pigments known for potent antioxidant and anti-inflammatory properties that reduce the risk of chronic diseases.

Ingredients

• 4 oz. glass noodles

• 1 cup bell peppers, thinly sliced

• 1.5 cups shredded purple cabbage

• 1 cup shredded carrots

• 2-3 stalks chopped scallions

• 1 cup chopped cilantro

• Optional proteins: shrimp or chicken

Dressing

• ¼ cup lime juice

• 3 Tbsp. avocado oil

• 1 Tbsp. honey

• 3 Tbsp. coconut aminos

• 2 Tbsp. rice vinegar

• 2 cloves of garlic

• ½ tsp. ground cumin

• ½ tsp. chili powder

• ¼ tsp. smoked paprika

• 1 tsp. fresh grated ginger

• Salt and pepper, to taste

Toppings

• Avocado

• Pumpkin seeds

• Sliced jalapeños

Directions

1. Soak the glass noodles in water for 3–5 minutes, until tender. Drain and rinse them well.

2. Coat them with a small drizzle of avocado oil to keep them from sticking.

3. Combine the glass noodles and cut vegetables in a large bowl.

4. Combine the dressing ingredients together until evenly mixed, then pour the dressing into the salad and toss everything together.

5. Garnish with avocado, pumpkin seeds, and jalapeños for spice.