Rainbow Bowls w/ Almond-Ginger Dressing

Heathy vegan & gluten free noodle bowls packed with cucumber, cabbage, kale, carrots & tomatoes. Tossed with a creamy almond-ginger dressing

Rainbow Noodle Bowls w/ Almond Dressing

This is one of those “it’s good to be home” meals. I love vacation, and I love eating out, but after traveling for awhile, I just can’t wait to get home and get back to my regular healthy eating routine. You know, the one that includes a morning smoothie instead of a croissant, and light vegetable-packed dinners like this one instead of multi-course dinners with wine pairings. Not that I’m complaining AT ALL, btw… but it’s time to get back on track and I’m doing that by eating the rainbow:

Rainbow Bowls w/ Almond-Ginger Dressing

We’re partnering with Almond Breeze as part of their Serve Up Your Best campaign. Since they’re the official sponsor of Team USA Volleyball, I thought I’d serve up a super healthy recipe today.

You can customize these bowls with whatever veggies you like, but my strategy here was to represent every primary color. Well, except blue. Blueberries would be a little weird here. What’s not weird are red peppers, orange carrots, yellow tomatoes, cucumber, baby kale, scallions and shredded purple cabbage. Slice & dice, then toss everything together with brown rice noodles and this light savory dressing that’s made with almond butter, ginger, lime, tamari and creamy Almond Breeze Almondmilk Cashewmilk.

Rainbow Bowls w/ Almond-Ginger Dressing Rainbow Bowls w/ Almond-Ginger Dressing

This salad keeps well in the fridge – save the leftovers for multiple lunches during the week.

Rainbow Bowls w/ Almond-Ginger Dressing

This giveaway is now closed, thank you for your feedback!

4.8 from 20 reviews

Rainbow Bowls w/ Almond-Ginger Dressing

Serves: serves 4
  • 1 red pepper, thinly sliced
  • 1 large cucumber, spiralized or thinly sliced
  • 1 large carrot, peeled into ribbons
  • 1 cup halved cherry tomatoes, any color or variety
  • 6 cups loose packed soft baby kale or spinach
  • 2 cups shredded purple cabbage
  • 8 to 10 basil leaves, chopped
  • 2 scallions, chopped
  • ½ cup edamame or protein of choice
  • 2 tablespoons hemp seeds
  • 8 ounces cooked brown rice noodles (more if you like a higher noodle ratio)
Almond-Ginger Dressing
  • ¼ cup almond or cashew butter
  • ¼ cup fresh lime juice
  • 1½ tablespoons tamari, plus more to taste
  • 1 garlic clove, minced
  • ½ teaspoon minced ginger
  • ⅓ cup Almond Breeze Almondmilk Cashewmilk Original
  • optional: a squirt of sriracha
  1. Make the dressing: In a small bowl, combine the almond butter, lime juice, tamari, ginger and garlic. Whisk until smooth. Add the Almond Cashewmilk and whisk to combine. (At this point, the dressing might taste a little salty & strong but once it's tossed with all of the vegetables, the flavors will become more balanced). Chill until ready to use. If it separates, give it a little stir before using.
  2. In a very large bowl, combine the pepper, cucumber, carrot, cherry tomatoes, kale, cabbage, basil, scallions, edamame, hemp seeds and brown rice noodles. Add the dressing and toss well so that the vegetables begin to wilt. Taste and season with more tamari, if desired.

This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Almond Breeze believes in the best. That’s why we only use Blue Diamond Almonds to make our almondmilk and why we’re proud to be an official sponsor of USA Volleyball. Visit www.ServeUpYourBest.com for a chance to win $5,000 for the ultimate beach day, learn fun volleyball moves, get an Almond Breeze coupon and smoothie recipes!


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  1. Candace Jurado

    Thank you for another wonderful bowl. I used cashew butter and oat milk for the dressing as it was what I had on hand and cannot image making it as stated because it was ridiculously delicious. My husband is on his second bowl now and I pouting because there won’t be any leftovers.

    • Jeanine Donofrio

      I’m so glad you both loved it!

  2. Ingrid

    Finally tried the amazing almond-ginger dressing – delicious. I didn’t have any almond milk so swapped out water and it was still beautiful.

  3. Amazing recipe. Good writing
    I read many recipes actually Indian recipes for health boost. You may find them beneficial.
    Its about almonds http://www.sipofwellness.com how Indian ayurvedic uses Almonds for beauty and attraction.

  4. Jenn

    Having actually made this recipe in the biggest bowl I own (which is LARGE), I had a couple issues. First, I had to leave out the cabbage, edamame, and tomatoes, because by the time I got to them, there was no room in the bowl. At that point, I couldn’t mix everything adequately (due to the bowl being too full) and my noodles clumped in a giant mass. Since the dressing was pretty light, I wonder about halving the recipe next time, but leaving the dressing as written. I also found this to make way more than four servings (without the omitted ingredients).

    That said, what did come together was tasty. Thanks for the inspiration!

    (And I really wish readers would hold off rating your recipes until they’ve actually made them–isn’t that the point?)

    • Jeanine Donofrio

      Hi Jenn, thank you for your feedback, it’s so helpful. One question – my baby kale was soft like lettuce so it really wilted down – was yours lettuce-like or perhaps more coarse like regular kale? I’ll recheck the proportions here and make some edits. I’m glad you found it tasty in the end 🙂

  5. Eryn from StyleSewMe.com

    I need this in my belly right now! I hope peanut butter will work as a good sub since I have everything else at home.

    I have the cookbook at home and absolutely LOVE it. I made the Brussel sprouts and coconut rice dish last night. Like, I literally was casually flipping through the book and found it. I kept staring and drooling at it. So at 9pm, I went to the grocery store, bought the ingredients, and came home and whipped it up for a late dinner. So worth it!

  6. This is amazing! I always do a similar one but with a different dressing, I’m gonna try this tomorrow. Love the post and love the blog!

  7. ann

    Thank you! I took the survey

  8. Julie

    Just took the survey

  9. Genevieve Backus

    This is *just* the recipe I needed today! Many thanks for posting it.
    I filled out the survey too – I lurve almond milk 🙂

  10. Kris Turkelson

    Love your rainbow salad, I think blueberries would be good in the salad. I think I’ll try it!

  11. Jessica

    This looks delicious! I can’t wait to try it. Perfect for a summer lunch or dinner.

  12. prasert

    Completed the survey! The ginger dressing looks amazing

  13. Joan

    I happened upon your site today looking for recipes for a bbq picnic. I will definitely be trying some of your recipes – can’t wait to start with these bowls, they look beautiful.

  14. donna

    just took the survey!! Great post 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.