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Make your carrots and parsnips into noodles using a spiralizer, julienne peeler or potato peeler.
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In a bowl, whisk together the soy sauce, olive oil, rice wine vinegar, balsamic vinegar, ginger, garlic, honey and sesame oil.
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In a large bowl, add your veggie noodles, green onions, pumpkin seeds, cilantro and cashews.
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Mix well with the dressing.
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Refrigerate until ready to eat.
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Tastes great the next day too.