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Raw Kelp Noodles Salad With Asian Dressing

SpartaMomma's picture
Ingredients
  Kelp noodles 4 Ounce
  Spinach leaves 1 Cup (16 tbs), shredded
  Carrots 1 Small, shredded
  Purple cabbage 1⁄2 Cup (8 tbs), shredded
  Scallions 1⁄4 Cup (4 tbs), chopped finely
  Cilantro 1⁄4 Cup (4 tbs), chopped finely
  Raw cashew 1 Tablespoon, crush
For the marinade
  Tamari sauce 1 Tablespoon
  Lemon juice 1 Tablespoon
  Soya sauce 1 Teaspoon
  Ginger 1⁄4 Cup (4 tbs), slice
  Warm water 1 Cup (16 tbs)
Directions

Getting ready
1. Rinse the kelp noodles and soak them in the marinade of organic tamari and lemon juice, sliced ginger, Soya sauce and warm water. Once done keep it aside.
2. Shred the spinach, carrots and the purple cabbage. Chop the scallions and cilantro.

MAKING
3. Place the shredded bed of spinach in a take away container, place the noodles on the shredded bed of spinach.
4. Then add carrots, purple cabbage, scallions, and cilantro and crushed raw cashew.

SERVING
5. Serve the kelp noodles salad along with some Asian dressing.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Assembled
Dish: 
Salad, Noodle
Interest: 
Healthy
Preparation Time: 
60 Minutes
Servings: 
2
All the raw vegans out there, do not miss this recipe video! This recipe shows you how to put together a nutritious delicious salad that can be a quick meal when on-the- go. This Asian-themed noodle salad, with fresh organic veggies and nuts is not only raw and vegan but also gluten free using the amazing, low calorie Kelp noodles. This is also perfect for summer picnics and is a great way to clean up your fridge of leftover veggies.

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