1 (8 ounce) package brown rice spaghetti or other pasta fine
1 / 4 cup wheat-free, reduced sodium tamari
1 tablespoon lemon juice, or more to taste
2 tablespoons sesame Tahini
2 tablespoons toasted almond butter smooth
1 tablespoon toasted sesame oil
Hot sauce to taste (optional)
1 tablespoon rice vinegar
1 cup red cabbage
1 1 / 2 cups shredded carrots
1 cup green onions
1 tablespoon toasted sesame seeds
Cook pasta al dente according to package directions. Drain the pasta thoroughly.
In a large bowl, tamari, tahini, almond butter, vinegar, lemon juice, whisk together the sesame oil and hot sauce. Add pasta, cabbage, carrots and green onions. Toss to coat noodles thoroughly with the sauce. Sprinkle with sesame seeds and serve.