1Tbspworcestershire sauceno sugar listed in ingredients
2Tbsplime juice
1tspground coriander
Instructions
Cook linguine according to package directions. Drain.
While linguine is cooking, peel beets. Using a spiralizer, process into noodles. If you don't have a spiralizer, grate using a vegetable grater. Set aside.
Peel sweet potatoes. Using a spiralizer, process into noodles. If you don't have a spiralizer, grate using a vegetable grater. Set aside.
Remove top from pepper. Remove membranes and seeds. Slice into thin matchsticks. Set aside.
Peel and core mango. Cut into thin matchsticks. Set aside.
Slice radishes thinly, and cut in half. Set aside.
Peel carrots. Using a spiralizer, process into noodles. If you don't have a spiralizer, grate using a vegetable grater. Set aside.
Roughly chop basil. Set aside.
Roughly chop watercress; set aside.
Arrange cooked noodles, vegetables and mango equally in each of 4 bowls. Top with basil.
Ginger Dressing
Peel ginger. Add all ingredients to a blender. Blend until smooth. Drizzle over salads.
Notes
For additional protein, top with toasted peanuts and frozen (thawed) shelled edamame. Spinach can be substituted for the watercress. We used a vegan worcestershire for testing purposes. For gluten free, you can substitute brown rice noodles.