Ingredients
Kelp Noodles
- 1 package (12 ounces) kelp noodles
- 1 lemon, juiced
- 1 tablespoon baking soda
- Hot filtered water
Vegetables
- 1 cup edamame
- 1 cup carrots, shredded
- 2 cups red cabbage, shredded
- 2 cups kale, shredded, thick stems removed and lightly packed
- 2 Persian cucumbers, shaved into thin strips using a vegetable peeler
- ¼ cup fresh mint leaves
- ⅓ cup dry roasted cashews
Optional dressing:
- ¼ cup apple cider vinegar
- ¼ teaspoon sea salt
- 2 tablespoons coconut aminos
- 2 tablespoons toasted sesame oil
- 3 tablespoons olive oil
Method
Step 1
In a large bowl, add lemon juice and baking soda and let it fizz. Remove kelp noodles from packaging and transfer into the bowl along with enough boiling water to cover the kelp. Let it rest in the bowl for at least 15 minutes while preparing the salad components.
Step 2
Prepare all the salad components, set aside or in the refrigerator if serving the salad later. Place cashews onto a flat surface and crush them using the bottom of a cup or roughly chop with a knife, set aside. For the dressing, use my Sesame Vinaigrette or mix together the option above in a small bowl and set aside. .
Step 3
To assemble the salad, strain liquid from kelp noodles and rinse with cold water. Place in a colander and make sure the noodles are dry. Transfer the dry kelp noodles into a mixing bowl and add the dressing, toss to coat.
Step 4
Combine the kelp with all of the vegetables and mint, then toss to combine.
Step 5
Serve with crushed cashews on top and extra mint for garnish, if desired.
Nutritional analysis per serving: Calories: 323, Total Fat: 25g, Saturated Fat: 4g, Cholesterol: 0mg, Sodium: 352mg, Carbohydrates: 20g, Fiber: 6g, Sugars: 8g, Protein: 9g, Net Carbs: 13g
