I have been really loving kelp noodle salads, as of late. Kelp noodles are light and crunchy, mineral-rich and take easily to any flavor you mix it with! Kelp itself is a seaweed which thrives with sunlight and is rich in nutrients and minerals. This colorful salad is full of flavor, crunch and many health boosting ingredients. Enjoy and share!
(Kelp before the colorful fruits and veggies are added!)
RAINBOW KELP NOODLE SALAD WITH LEMON ALMOND DRESSING
Adapted from www.keepinitkind.com
ingredients
for the lemon almond ginger dressing
- 1/2 cup raw almonds, soaked for 1 hour, water reserved
- 1/2 cup reserved soaking water
- 1/4 cup fresh lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon agave syrup
- 1 teaspoon ground ginger
- 1 teaspoon liquid aminos
- 1/2 teaspoon white miso
for the salad
- 1 package of kelp noodles, rinsed thoroughly
- 2 carrots, julienned
- 1 red bell pepper, sliced very thinly
- 1/4 head of red cabbage, cored and grated or very thinly sliced
- 3 cups baby spinach
- 1/4 cup chopped cilantro
- 2 cups chopped mango
- chopped almonds for sprinkling
- sesame seeds for sprinkling
directions
- Combine the dressing ingredients in a blender or food processor and blend or process until smooth. Set aside.
- Combine the kelp noodles, spinach, carrots, bell pepper, red cabbage, and cilantro in a large bowl. Add the dressing and toss until combined. Serve topped with mango, chopped almonds, and sesame seeds.
“Creativity is contagious, pass it on.” -Albert Einstein
Be Well ~Meg @REJOOVwithMeg
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