Kelp is a gluten-free noodle that contains vitamins A, B and C; minerals like magnesium, calcium, zinc and iron; and iodine, which is an essential nutrient and trace mineral. It does not need to be cooked, only rinsed. Therefore, it is perfect for tossing through salads! This salad is packed with raw vegetables, herbs, sprouts and some crunchy roasted cashews. To finish it off, the dressing is a kicking blend of almond butter, sesame oil, lime, chilli, ginger and garlic. The sauce really is a winner.
Kelp Noodle Salad
For the salad:
- 2 cups spinach
- 2 small carrots, julienned
- 1 cup cucumber, diced
- 1 cup red capsicum, thinly sliced
- 1 cup sprouts
- 450 g kelp noodles
- ½ cup coriander
- ½ cup mint
- ½ cup cashews, roasted and roughly chopped
- ½ fresh chilli, thinly sliced
For the dressing:
- 3 tablespoons almond butter
- 1 tablespoon tahini
- 2 tablespoons tamari
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 3 tablespoons lime juice
- ¼ cup filtered water, to thin
- 1 tablespoon chopped fresh ginger
- 1 garlic clove, peeled and chopped
- ½ fresh chilli, minced (optional, can also remove seeds for less heat)
- Pinch sea salt
- Preheat oven to 180 degrees Celsius, fan-forced.
- Spread cashews on an oven tray and bake for 10-15 minutes, until golden and crispy.
- Rinse kelp noodles with water and drain. Transfer noodles to a bowl and add prepared vegetables and sprouts.
- Use a blender to combine the dressing ingredients until smooth. You may like to add more water to thin.
- Pour the dressing over the salad and toss to combine.
- Serve into bowls and garnish with fresh mint, coriander, sliced chilli and roasted cashews.