• Feb 05, 2016
  • 0 comments
  • by Morena

Raw noodles are one of our favorite things not only because they taste incredible, but also because they are essentially a salad. What could be better than having a satisfying pasta dish that also counts as several portions of your daily vegetable intake?

Today we’ve used a very special kind of noodles –kelp noodles- to make this Asian inspired salad. This sea vegetable is fat free, gluten free, and a very rich source of iodine. It has a neutral taste that goes well with pretty much anything you want to put on it, and all it needs is a good rinse under running water, and it’s ready to be enjoyed in salads, stir-fries, soups, and more.

Serves 3

Prep time: 20 min

Ingredients:

1 bag kelp noodles (16 oz.)

1 cup grated carrot

¼ cup cilantro, chopped

1 avocado, cubed

2 tablespoons black sesame seeds

½ cup thinly sliced radishes

For the dressing:

Juice of 1 lemon

2 tablespoons olive oil

2 tablespoons raw tahini

4 teaspoons raw honey

1 tablespoon sesame oil

Pinch red chili flakes (the amount depends on how spicy you like it)

Himalayan pink salt, to taste

Optional:

Add sliced bell peppers, sprouts, and orange slices to make this salad even more colorful and flavorful.

Preparation:

  1. Rinse the kelp noodles under running water. Transfer to a bowl and mix with all the other salad ingredients.
  2. Mix all the dressing ingredients in a cup until they are well incorporated.
  3. Pour the dressing over the salad and mix well, making sure everything is covered in the dressing. Serve in 3 bowls.