Kelp Noodle Salad Recipe
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:
- 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.
