Eager for Life

Kelp Noodle Salad

Traditionally used in Asian cuisine, Kelp noodles are an amazing addition to your diet. They are very low in calories (anything from zero to six calories per pack) but very high in iodine which is commonly lacking in the Western diet. On their own they lack flavour and taste but this means that they absorb the flavour of any food that you put them with. They are also high in Vitamin K, Folate, Magnesium, Calcium, Iron and Manganese. One cup also contains 372mg sodium so beware if you are on a low sodium diet.

Servings	Prep Time
3people	15minutes

Servings	Prep Time
3people	15minutes

Ingredients

1/4cup nut butter(I use almond or peanut butter-depends what I have in the house!)
1/4cup coconut amino seasoning(Can use tamari or soy sauce)
1tablespoon Sesame oil
1tablespoon apple cider vinegar
1tablespoon coconut syrup(can use maple syrup or similar sweetner)
2 cloves roughly chopped garlic
1tablespoon roughly chopped ginger
1/2 lime (juice only)
1 large bowl kelp noodles, rinsed and chopped into smaller pieces(normally equivalent to 1 pack but depends on the brand)
3 carrots, cut into matchsticks
1 cucumber, cut into matchsticks
1 zucchini, cut into matchsticks
1/4cup spring onions
1 sweetcorn, cut off the cob
1/2cup red capsicum

Instructions

Combine first eight ingredients in blender until you have a smooth sauce
Rinse and chop kelp noodles and add to bowl
Add remaining vegetables
Add the sauce and mix until all ingredients combined

Recipe Notes

Sprinkle with toasted sesame seeds

Add tofu or tempeh if

Can also be made with rice noodles instead of kelp noodles. Add one packet to boiling water and soak for a few minutes before rinsing in cold water and adding to other ingredients.