Kelp Noodle Salad with Creamy Peanut Dressing
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.
Ingredients
- 3 cups spinach or green of choice
- 1 package kelp noodles
- 1 red pepper
- 3/4 cup purple cabbage
- 1 cup broccoli chopped
- 1/2 cup cucumber
- 1/2 cup cilantro
- 1/2 cup peeled carrot
- chopped cilantro measure with your heart
- handful chopped 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 you can use coconut aminos if you have a soy allergy or soy sauce if you don't have a gluten or soy allergy
- 1 tbsp pure maple syrup
- 1/2 tsp fresh ginger grated
- 1 clove garlic pressed
Kelp Noodles
- 1 tsp baking soda
- 1/2 lemon juiced
Instructions
Prep the Kelp Noodles
- Place the crunchy kelp noodles in a bowl. Cover with hot water or room temperature water. Add the juice from ½ lemon and 1 teaspoon baking soda.1 package kelp noodles, 1 tsp baking soda, 1/2 lemon
- Massage noodles in water and then let sit for 1-2 minutes. Let them sit for another 2 to3 minutes. This process softens the noodles and helps transform their naturally crunchy noodles texture into shorter strands with a softer texture.
- Rinse thoroughly and pat dry
Make The Homemade Peanut Sauce
- In a small bowl, whisk together peanut butter, soy sauce or tamari, rice vinegar, lime juice, pure maple syrup, and garlic.Add water slowly until the delicious creamy peanut dressing reaches your desired consistency.1/3 cup creamy organic peanut butter, 1 tbsp rice wine vinegar, 1 tbsp fresh lime juice, 3-4 tbsp water, 2 tbsp tamari, 1 tbsp pure maple syrup, 1/2 tsp fresh ginger, 1 clove garlic
Assemble The Kelp Noodle Salad
- Chop the cucumbers, broccoli, and purple cabbage into chunks, chop the red bell pepper into thin slices, and peel your carrot. Chop the mint and cilantro.1 red pepper, 3/4 cup purple cabbage, 1 cup broccoli, 1/2 cup cilantro, 1/2 cup peeled carrot, handful chopped fresh mint
- Now build the salad beginning with spinach. Then add prepared kelp noodles. Layer on all of the chopped vegetables.3 cups spinach or green of choice
- Pour the dressing over the salad and toss until everything is evenly coated. You can also divide the salad into individual bowls if you prefer
Garnish & Serve
- Sprinkle with sesame seeds, extra green onions, and cilantro. Serve immediately or refrigerate for 30 minutes for better combination of flavors. This refreshing dish makes the perfect salad for warmer months.
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