- 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.
Prep time: 20 min
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
Add sliced bell peppers, sprouts, and orange slices to make this salad even more colorful and flavorful.
- Rinse the kelp noodles under running water. Transfer to a bowl and mix with all the other salad ingredients.
- Mix all the dressing ingredients in a cup until they are well incorporated.
- Pour the dressing over the salad and mix well, making sure everything is covered in the dressing. Serve in 3 bowls.