When I’m not eating grains or beans, this salad is stand by. Even when I am, it’s a favorite for sure! It’s fresh, delicious, and super flexible, so no matter what veggies you have on hand, you can make something wonderful.
Stay tuned for kelp noodle PESTO and kelp noodle PAD THAI – coming soon!
Confetti Kelp Noodle Salad, serves 4-6
Salad Ingredients (use organic whenever possible):
1 package Sea Tangle Kelp Noodles, removed from package and placed in a large mixing bowl
1 carrot, cut into bite-sized pieces
1 yellow, orange, or red pepper, cut into bite-sized pieces
1 cup red cabbage, cut into thin 2-inch long ribbons
2-3 large handfuls arugula
2 large green onions, chopped
protein options: chicken breast, boiled and chopped into bite-sized pieces or tuna (can or seared ahi)
Dressing Ingredients (use organic whenever possible):
1/4 – 1/3 cup almond butter
1 tsp. hot sesame oil
juice of one lemon
1 Tbsp. flax seed oil
kelp/seaweed sprinkles, optional
red pepper flakes to taste
sea salt and freshly ground pepper to taste
After removing the kelp noodles from the package and placing them in the large mixing bowl, you can cut them up a bit with kitchen scissors or a knife to make it easier to mix them with the veggies. Chop all the veggies and add to the bowl. Add protein (chicken or tuna) if desired. Toss salad ingredients together to mix evenly.
In a small bowl, mix all the dressing ingredients together with a fork. Then pour over the salad. The almond butter will make it fairly thick and sticky, so sometimes I even “massage” the salad with clean hands to properly distribute the dressing.
Serve immediately or refrigerate and store in an airtight container. Keeps for approximately 4 days.
Eat well. Be well. Thrive.
E. ChloÃ© Lauer BA, MUP, Certified Health & Lifestyle Coach, Yoga Teacher in Training San Francisco health & lifestyle coach specializing in allergies, Crohnâ€™s/Colitis, and Gluten-Free living; serving the Bay Area and beyond via phone & Skype consultations: sign up here to speak with me!