May 13-18 is Food Allergy Awareness week and this recipe perfect people with multiple allergies because it is soy free, wheat free, gluten free, fish free, tree nut free, peanut free, and vegan. This Asian salad usually contains soy sauce and fish sauce, substituted with coconut aminos; ramen noodles, substituted with rice noodles; and peanuts, substituted with almonds/sesame seeds.

Salad

1 medium head of napa cabbage, finely shredded

6 oz. package of rice noodles

2 spring onions, chopped

1 carrot, julienned

1 cucumber, julienned

Sauce

¼ cup lemon juice

4 clove of garlic, minced

1 Tbps coconut aminos

1 Tbps agave nectar

2 tsp olive oil

1 tsp ginger, grated

1 tsp sesame oil

¾ tsp sea salt or to taste

Garnish

2 Tbps almonds, chopped (if you’re allergic to tree nuts, use 2 tsp sesame seeds)

In a small saucepan, bring water to boil. Add noodles and cook for 2 minutes or until tender. Drain and rinse with cold water. Place in a large bowl; add cabbage, carrot, cucumber, and spring onions. In a small bowl, mix sauce ingredients then add to vegetables. Toss well. Garnish with almonds or sesame seeds.

***Please note that this recipe has not been reviewed by FAI or medical experts. Avoidance is the only accepted course of treatment for food allergy. Always verify ingredients or food products by checking with the manufacturer and/or your physician to ensure that any foods are safe for your unique allergy issues.***