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Kelp Noodle Salad

This Thai kelp noodle salad is loaded with veggies and chopped herbs and is topped with a creamy peanut dressing. It's clean and refreshing and perfect for summer or anytime of year.
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Prep Time 30 minutes
Servings 4

Ingredients
  

  • 3 cups spinach or green of choice
  • 1 package kelp noodles
  • 1 red pepper
  • 3/4 cup purple cabbage
  • 1-2 cups broccoli chopped
  • 1/2 cup cilantro
  • 1 carrot peeled
  • handful fresh mint

Peanut Dressing

  • 1/3 cup creamy organic peanut butter
  • 1 tbsp rice wine vinegar
  • 1 tbsp fresh lime juice
  • 3-4 tbsp water
  • 2 tbsp tamari or coconut aminos
  • 1 tbsp maple syrup
  • 1 tsp ginger
  • 1 clove garlic

Kelp Noodles

  • 1 tsp baking soda
  • 1 lemon juiced

Instructions
 

Kelp Noodle Preperation

  • Add kelp noodles to a bowl. Cover with water and add 1 tsp of baking soda and juice from half of a lemon
  • Massage noodles in water and then let sit for 1-2 minutes
  • Rinse thoroughly and pat dry

Peanut Sauce

  • Mix all ingredients together. Add more water if desired until the sauce is the right consistency

Salad

  • Chop all of the ingredients. Build the salad beginning with spinach. Then add prepared kelp noodles. Layer on all of the chopped vegetables. Add desired amount of dressing. Toss and enjoy!