This is our favourite way to eat sea vegetables. You can have fun with this recipe and add so many different ingredients, like cucumber and cherry tomatoes as well. You can also switch up the nuts and use cashews, peanuts or almonds, and use almond butter, tahini, or peanut butter for the sauce. And you can change up the noodles with zucchini or carrot noodles. Enjoy!
Ingredients (serves 3 - 4)
For the noodles
1 packet of kelp noodles
2 cups red cabbage (shredded)
1 red capsicum (thinly sliced)
1 large carrot (grated)
2 - 3 large handfuls of salad greens
1/2 cup cashews or peanuts (roasted or activated)
Handful chopped shallots (scallions/green onions)
1/2 cup fresh mint (ripped, not chopped)
For the sauce
1/2 cup almond butter (can use tahini or peanut butter)
2 to 3 tbsp tamari
1 tbsp pure maple syrup (or 2 - 3 Medjool dates)
1/4 cup apple cider vinegar
2 - 3 tsp fresh lemon or lime juice
1 tbsp ginger
1 garlic clove
1/8 cup olive oil (can replace with water if preferred)
Approximately 1/8 - 1/4 cup filtered water (to reach desired consistency)
Dash of olive oil for the noodles
Soak kelp noodles in filtered water for about 15 minutes.
Add salad ingredients to a large bowl. Add all sauce ingredients to a blender (or stick blender beaker) and blend until smooth and creamy. Adjust to suit tastes. Drain the noodles and toss with oil and add to salad. Pour sauce over the noodles and combine well, making sure all of the noodles are covered. Top with chopped nuts, shallots, and mint, then serve.