This Thursday, May 21st, is National Hummus Day and as a Sabra Tastemaker, you knew I’d be writing about hummus this week, right?? I think I’ve mentioned before, I avoided hummus for years because I had convinced myself I wouldn’t like it – made from strange things (to me) like chickpeas and tahini made me super leary. But then I actually tasted hummus and well, it was love at first bite.
And lest you think hummus is only a dip for fresh veggies, hummus is fantastic used as a substitute for mayo on burgers, sandwiches and salads as well as fillings for twice-baked potatoes and deviled eggs; it’s also tasty as a dip for both potato and tortilla chips as well as spread on crostini or bruschetta and can even be used as a base for soup.
Besides being healthy, hummus is gluten-free and available in convenient ‘to-go’ cups – which is an awesome option for those of us racing through airports trying to eat well and avoid gluten.
To celebrate National Hummus Day, Sabra is giving away coupons by clicking here but please note; the coupon giveaway is only good for Thursday, May 21st.
We’re celebrating National Hummus Day with this fabulous Thai-style noodle salad – and really, this salad perfect for any celebration but especially for those warm days or when you just want something light, yet filling!
Disclosure: I am being compensated for sharing Sabra products with our readers; however, everything I write here are my own words, my own opinion, and my own experiences.
NOTE: This salad is great served at room temperature and is perfect for those times when it’s too hot to cook. We think it’s terrific as a vegetarian meal but you can certainly add a boneless, skinless chicken thigh for those who feel they must have meat.
GLUTEN FREE THAI-STYLE NOODLE SALAD
Serves 2-3 as a Main Dish
FOR THE DRESSING:
- 1/4 cup Sabra Classic Hummus
- 3 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons rice vinegar
- 1 tablespoon grapeseed oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey
- 1 tablespoon Sriracha (more or less to your liking)
- 1 teaspoon sesame oil
- Zest and juice of 1/2 lime
FOR THE SALAD:
- 2 packages gluten-free buckwheat ramen noodles (we like these best), cooked according to package directions (this brand would also work, just don’t add the seasoning packet)
- 1/2 cup loosely-packed chopped fresh cilantro
- 2 green onions, sliced on the diagonal
- 1/2 head green cabbage, thinly sliced (I used savoy cabbage but any green cabbage will work)
- 1/3 red bell pepper, thinly sliced
- 1/4 cup snow peas, sliced on the diagonal
- 3 Tablespoons sesame seeds
- Place all of the dressing ingredients into a medium sized bowl and whisk until well blended; set aside
- Cook plain ramen noodles according to package directions; drain and place in a large bowl
- Add dressing, cilantro, green onions, cabbage, red pepper and snow peas; gently toss together until vegetables are well coated
- Divide onto serving platter or plates; sprinkle with sesame seeds and serve immediately