Yesterday was my first day of working from home. I am very blessed to be able to do so but I am finding it does present a unique set of challenges.
Apparently, working from home makes you forget how to dress as I got half way through my day and discovered I had my sweatshirt on inside out and backwards. Score one for me. Good thing I am not on video calls.
I added tuna to this recipe to bulk it up to make it a main meal instead of a side dish. The sauce would be good on any veggies, cold or warm.
Cold Veggie Noodle Salad
From The Made Whole Made Simple Cookbook
1/2 large carrot, shaved into ribbons
1 medium zucchini, shaved into ribbons
1 green onion, sliced on the bias
1 clove garlic, sliced
1 tsp sesame seeds, plus more for garnish
For the Sauce:
2 TBS unsweetened sunflower seed butter
1 TBS Dijon Mustard
1 TBS toasted sesame oil
2 tsp coconut aminos
In a medium bowl, toss the carrot and zucchini ribbons with green onion, garlic, and sesame seeds.
In a small bowl, whisk together all of the sauce ingredients. Then pour the sauce over the veggies and toss to mix. Garnish with sesame seeds and serve right away. Store the sauce and veggies separately in the fridge for up to three days.