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tangy kelp noodle salad

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we made this kelp noodle salad the other day with loads of fresh, raw veggies and it was so refreshing and delicious. kelp noodles taste nothing like kelp, they taste like firm rice noodles and they’re sooo good for you! we also used upland cress that is a wonderful small leaf green with kind of a spicy, tangy flavor.

Mr. Kate’s Tangy Summer Kelp Noodle Salad (vegan and gluten free)

Prep It:

  • 1 package of kelp noodles – we got ours at Whole Foods
  • a handful of upland cress
  • a handful of shitake mushrooms – chopped
  • 1 quarter of a green cabbage – chopped
  • half of a bundle of enoki mushrooms – they’re the long skinny white mushrooms
  • half a red bell pepper – chopped
  • two stalks of celery – chopped
  • a couple green onions – chopped
  • 1 persian cucumber – sliced
  • half an avocado – cubed
  • 1 clove of raw garlic – pressed or minced
  • 1 lime
  • ponzu sauce
  • olive oil
  • some fresh cilantro leaves
  • gomasio or sesame seeds
  • red chili flakes – optional for spice
  • mirin (japanese wine vinegar) – optional for a little sweetness

DO IT!:

  1. toss all of your veggies and herbs with your kelp noodles in a salad bowl
  2. squeeze the juice of one lime into the mix
  3. drizzle a little olive oil and ponzu sauce to taste – a little drizzle of mirin is optional for some added sweetness
  4. garnish with a sprinkle of gomasio or sesame seeds and a sprinkle of red chili flakes (optional for spice)
  5. serve with a side of pickled ginger

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