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1 tbsp coconut oil

3 large carrots, spiraled

½ cup sugar snap peas, thinly sliced

¼ cup chopped red cabbage (around ¼ of a head)

1/3 cup Hope Foods Thai Coconut Curry Hummus

½ tsp tamari


1-2 tbsp water

¼ cup chopped cashews

1-2 scallions, thinly sliced

handful mixed greens



Heat coconut oil over medium heat in a skillet. Add carrot noodles and season with salt and pepper. Cook for approximately 8-10 minutes or until the noodles have softened and begin to brown on the ends.

While the carrot noodles are cooking, in a large mixing bowl, whisk together hummus, tamari, water, and sriracha (to taste). Once the noodles are done cooking, remove from the pan and add to the bowl with the sauce and toss to coat.

Portion noodles into two bowls. Sprinkle with sliced snap peas, red cabbage, and greens. Top with  cashews, scallions, and more sriracha, if desired