Prep Time
25 min
Yields
6 servings
A fun noodle salad with crunch.
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ingredients
1 ½
Tbsp honey
1
Tbsp Dijon mustard
1
Tbsp Greek yogurt
2
Tbsp apple cider vinegar
3
large carrots, peeled
½
tsp kosher salt
1
English cucumber, peeled
1
red pepper, seeded and julienned
6
sweet potato starch noodles, cooked according to package directions and rinsed
½
cup dried cranberries
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directions
Step 1
In a large bowl, whisk together the honey, Dijon, Greek yogurt and cider vinegar. Using a spiralizer, spiralize the carrots and add to the dressing along with the salt; toss well
Step 2
Using a peeler, make ribbons of cucumber working your way around the vegetable, and stopping when you get to the seeds. Blot the ribbons on a clean towel to remove excess water. Add the ribbons to the bowl with the carrots along with the red pepper, noodles and cranberries. Toss well to coat in the dressing and serve.