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!


4.7 from 18 reviews
Rainbow Bowls w/ Almond-Ginger Dressing
 
Author:
Serves: serves 4
Ingredients
  • 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
Instructions
  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.

ALMONDBREEZE-logo
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!

106 comments

Reply to Mia Kenworthy: Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Leaf
    07.11.2016

    I’m actually making rainbow bowls tonight, but with coconut milk sauce. This post reminded me I have edamame to throw in there- thanks!

  2. Jen
    07.11.2016

    This recipe looks delicious!

  3. Barbara
    07.11.2016

    I make a similar salad all the time! Love the dressing idea.

  4. So smart. I make chopped vegetable salads nearly every day, but I do get into ruts and recipes like these change it all up again into something fresh and new. Ginger and lime–I have both but don’t think to use them. So thank you!
    Re the rainbow: the more colors, the more variety. The more variety, the more likely you have a variety of nutrients as well.

  5. Yum! I’m always in search of a new great salad and this one looks like it’s going to hit the spot. Love the colors!

  6. Lisa
    07.11.2016

    Love the gorgeous colors in this salad! Can’t wait to try it. Thanks!

    • lisa
      07.11.2016

      Oh, and I took the survey. Woohoo!

  7. Fiona
    07.11.2016

    I love this! I do something similar using rice noodles (the white, cellophane type you get at the asian grocery store!) The white is a good background for the bright colors from the veggies!

  8. Erika
    07.11.2016

    Your recipes are always the best- I think I’ve already made half of the recipes in your cookbook! I can’t wait to try this one!

    • Jeanine Donofrio
      07.12.2016

      thank you! I’m so glad you’re loving the book too!

  9. Love the recipe and making this evening,
    I follow you on IG and Pinterest so much fun!
    The star rating is being glitchy on my device I give you a ⭐️⭐️⭐️⭐️⭐️

  10. Jenn
    07.11.2016

    This sounds delicious! I can’t wait to try this at home, especially with this dressing.

  11. Synnøve from itadakimat.com
    07.11.2016

    A fresh salad is always what I crave after travelling. This one looks divine!

  12. Kristen D
    07.11.2016

    This looks really good! And took the survey as well!

  13. SarahD
    07.11.2016

    First ever comment, but what we’ll do for gift certificates.
    I love your salads. Because of your recipes, when my friends get together, I’m in charge of the salad. Together we have converted former kale-haters. Poor girls did not know about massaging their kale. I tell them all about your site.
    You are appreciated. Thank you.

    • Jeanine Donofrio
      07.12.2016

      Ha – thanks for helping spread the word about massaged kale, I’m glad your friends have enjoyed the salads! 🙂

  14. dawndb
    07.11.2016

    can’t wait to try the dressing – i do not like vinegar and most dressings have a healthy dose of it so anytime i find one without and this one, well just sounds yummy!

  15. Glenda
    07.11.2016

    I am not a big salad eater but this looks good and the dressing sounds so good.

  16. Michelle
    07.11.2016

    This recipe looks great. I will definitely be trying it!

  17. Lauren
    07.11.2016

    I’m looking forward to trying this salad. Thanks for the giveaway !

  18. AP
    07.11.2016

    Beautiful salad. Took the survey.

  19. Stephanie
    07.11.2016

    This is gorgeous! Thank you for giving me another way to use my CSA!

  20. Michelle
    07.11.2016

    I just did the survey and ordered your cookbook this week!!! Woohoo!!

    • Jeanine Donofrio
      07.12.2016

      thank you!! I hope you enjoy the book 🙂

  21. joan
    07.11.2016

    Reading the recipes gives me thoughts about how I want to prepare our meals. This dressing sounds yummy and will make it this week, especially as it’s the time of year for salads!

    Thanks for all of your ideas and posts.

  22. Rachel Buckingham
    07.11.2016

    Love this recipe! And how easy the survey was to complete. Thanks for making delicious dairy free recipes!

  23. Anna Creed
    07.11.2016

    This look’s incredible! I can’t wait to make it.

  24. Melissa
    07.11.2016

    This looks delicious! I love all your healthy salad bowls! I’ve made the daikon radish bowl twice. My husband loves it too. (Oh, and I took the survey!)

    • Jeanine Donofrio
      07.12.2016

      Thanks! I’m so glad you both loved the daikon bowls!

  25. Kristi J
    07.11.2016

    Filled out the survey! I am a big fan of Almond Breeze almond milk. This salad recipe looks amazing. Heading to the store shorty and putting this on my list.

  26. Mairead from myyellowjumper.wordpress.com
    07.11.2016

    This looks and sounds yummy, with such vibrant colours! Love trying out new vegetarian dishes! Have rated this recipe on its appeal.

  27. Giselle
    07.11.2016

    In response to one of the survey questions – I buy almond milk because regular milk makes my skin break out. TMI?

    • Jeanine Donofrio
      07.12.2016

      🙂 I have issues with regular milk too

  28. Jordan Leigh
    07.11.2016

    Hello summer in a bowl!! It’s so lovely and bright. Definitely on my “MAKE ASAP” list 😉 I took the little survey also! Hoping to win, wouldn’t that be a nice little birthday treat ☺️ Have a lovely day!
    Ps glad you share my love for lemons lol that’s what originally brought me to the blog

  29. Donna from rosevibrations.com
    07.11.2016

    These look wonderful! Love how colourful they are!

  30. Lisa
    07.11.2016

    This salad looks so healthy!

  31. Sally
    07.11.2016

    Any tips for packing this in a to go lunch?

    • Jeanine Donofrio
      07.11.2016

      Hi Sally – just store in air-tight containers and keep it chilled. The crunchy veggies that I used here really hold the dressing well without becoming too wilted…

      • Sally
        07.12.2016

        Jeanine
        Thank you, for giving me a new lunch option. I brought it with me today and it was yummy. I have been trying to jumpstart myself into cooking again after a time of not cooking and I’m finding myself turning to your cookbook and website a lot for your improvisational and assembly type meals.
        hugs, Sally

  32. Nancy
    07.11.2016

    Great one to help use all the great stuff coming from the garden right now! Nasturtium flowers–have you tried them?? I’ve not yet tried this recipe but my rating is based on if I will and if I want to see more like it–and I do!

    • Jeanine Donofrio
      07.12.2016

      I haven’t tried them (I’m not sure they grow where I live!), but I’ll have to keep an eye out 🙂

  33. TJ
    07.11.2016

    I wouldn’t have thought to use almond milk as a dressing base. Need to try!

  34. SuzyM
    07.11.2016

    One look at this recipe and I know what I’m having for dinner tomorrow! What a bowlful of yumminess! Thanks for creating such beautifully delicious and healthy recipes!

  35. Cadry from cadryskitchen.com
    07.11.2016

    I feel the same way about vacation. It’s fun to eat decadent meals, but it feels so good to get back home again and pile on the fresh vegetables.

  36. HS
    07.11.2016

    I took the survey. RAINBOW BOWLS W/ ALMOND-GINGER DRESSING looks so good!

  37. Katy
    07.11.2016

    Happy to do surveys if they help you to continue to provide great content. I love this bowl – I intend to make a version this week. Will probably use almond butter rather than milk or a recipe for a dressing that I already have.

    • Jeanine Donofrio
      07.12.2016

      thank you!

  38. Carla
    07.11.2016

    I love the carrot ribbons! Do you have a favorite veggie peeler? Btw, I wanted to pick several of the options in the survey on why I buy almond milk. It was hard choosing! 🙂

  39. Angie
    07.11.2016

    Yummy! Can’t wait to make this!

  40. Stacy
    07.11.2016

    I’m still eating the peach summer salad😊

  41. Jenna
    07.11.2016

    So inspiring and beautiful! First time commenter, long time fan ❤️

  42. Marguerite McCallion
    07.12.2016

    Definitely plan to try the dressing recipe.

  43. Karen
    07.12.2016

    Yum…this salad w/dressing is tugging at my heartstrings. Excited…

  44. Jennifer
    07.12.2016

    Love the idea of using almond butter and almond milk vs. peanut butter!

  45. Sydnie
    07.12.2016

    Looks splendid! Love the idea of an almond milk-based dressing!

  46. jennifer
    07.12.2016

    we love almond milk – it’s the only milk we buy!

  47. Megan
    07.12.2016

    Thank you Love & Lemons for turning me on to Almond Breeze’s Almondmilk Cashewmilk– I first tried it in the sunshine chia seed breakfast bowls and am excited to try a savory application with the dressing for this yummy looking salad!

  48. Bianca from biancatang.com
    07.12.2016

    Completed the survey! 🙂

  49. Mily
    07.12.2016

    I’m lactose intolerant and sometimes I struggle to make meals. I go to your blog everyday to find delish dairy free options. love this recipe and this blog!

  50. beth
    07.12.2016

    I could definitely use some rainbow in my diet right now! My husband is out of town, so we’re eating microwave Trader Joe’s meals, which aren’t the worst, but nothing comes close to fresh. 🙂 Looking forward to making this!

  51. anna
    07.13.2016

    Looks great. I took the survey.

  52. Shoshana Rose
    07.13.2016

    This looks DELICIOUS! And I took the survey.

  53. Ann from greenearthpackaging.co.uk
    07.13.2016

    Nice combo and looks so yummy 🙂

  54. Linda N.
    07.13.2016

    Those rainbow bowls are so beautiful! I took the quick survey.

  55. Elizabeth Weaver
    07.13.2016

    Completed the survey 🙂

  56. Shira Isenberg
    07.13.2016

    Looks delicious! I am always looking for some hearty vegan salads to make for work lunches.

  57. Doris
    07.13.2016

    So just wanted to say love love your cookbook. Thanks for the chance to win on top of it!

  58. Mia Kenworthy
    07.13.2016

    This was EXCELLENT! This recipe is the first thing I’ve made from your website and they were very good! My parents and siblings loved them and I’m going to gobble up the leftovers tomorrow. Thanks for a great recipe!

  59. Lisa Brown
    07.14.2016

    Survey done. Thanks for the chance 🙂
    jslbrown2009 at aol dot com

  60. Bryn
    07.14.2016

    I took the survey. This salad looks delicious and looks perfect for make ahead picnic lunches!

  61. Ginny Alfano
    07.14.2016

    What a beautiful salad!! My husband is the salad maker in our family, so I can’t wait to show this one to him. Love the dressing idea!! It sounds yummy :). Even though I haven’t tried it yet, I gave it five stars – it has everything in it we love!

  62. amber
    07.14.2016

    Hello! I did the survey…
    Health kick #768 about to begin, so will try this.
    Love how far this blog & your book has come
    xx

  63. samantha zhang
    07.14.2016

    can’t wait to make this!!! so excited! making it for dinner tonight 🙂

  64. Steph Peterson
    07.15.2016

    This bowl looks like absolute heaven! I want nothing more than to dive in to its beauty!

  65. Cathryn Hess
    07.15.2016

    That dressing has gone in my low carb inventory!

  66. Paula
    07.16.2016

    LOVE, LOVE , LOVE the Salad dressing with Almond Milk!!

  67. Lacey
    07.16.2016

    Survey completed.

    I love your blog and your recipes and I am pretty sure I come here daily. Your recipes are always inspiring. And I love your cookbook, too!

  68. Turner
    07.16.2016

    This dressing looks great! I love almond milk. Completed the survey.

  69. Tiffany O.
    07.17.2016

    I’m pregnant and this looks like something I need asap! It looks delicious! And I took the survey 🙂

  70. magalie provost
    07.18.2016

    Thank you for this great recipe, it looks so good!! I ordered your cookbook last week and completed the survey 🙂 I love your blog, it’s full of healthy and original recipes. Greetings from Québec city!

  71. Karen
    07.18.2016

    This salad looks delicious and looks perfect for this hot weather we are experiencing!
    Took your survey…I appreciated the brevity!

  72. Morgan H
    07.18.2016

    I took the survey! Also, this looks delicious and I love that it is easily Whole30 adaptable!

  73. Mami2jcn
    07.19.2016

    I took the survey. Thanks!

  74. manda
    07.20.2016

    Completed the survey!

  75. Aimee
    07.20.2016

    This looks perfect for a hot summer evening! Looking forward to trying the almond/cashew milk. Thanks!

    • Aimee
      07.20.2016

      I took the survey too 🙂

  76. Alex
    07.20.2016

    Made this tonight. Did not get the almond cashew milk but used regular unsweetened almond breeze that I had on hand. I’ve made rainbow bowls before, from other blogs, but this is my new favorite!! Five-year old approved as well. Thanks for this delicious recipe!

  77. Irina titovs
    07.20.2016

    I love this and going to try it tonight

  78. Allison M
    07.23.2016

    This bowl looks so beautiful and refreshing in the summer heat. I’m going to buy the remaining ingredients right now!

  79. donna
    07.23.2016

    just took the survey!! Great post 🙂

  80. Joan
    07.24.2016

    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.

  81. prasert
    07.24.2016

    Completed the survey! The ginger dressing looks amazing

  82. Jessica
    07.24.2016

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

  83. Kris Turkelson
    07.25.2016

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

  84. Genevieve Backus
    07.25.2016

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

  85. Julie
    07.25.2016

    Just took the survey

  86. ann
    07.25.2016

    Thank you! I took the survey

  87. 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!

  88. Eryn from StyleSewMe.com
    09.26.2016

    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!

  89. Jenn
    02.22.2017

    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
      02.28.2017

      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 🙂

  90. 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.

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.