Raw Kelp Noodles Salad with Asian dressing Recipe Video
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) | |
Nutrition Facts
Serving size
Calories 86 Calories from Fat 30
% Daily Value*
Total Fat 4 g5.5%
Saturated Fat 0.63 g3.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 618.8 mg25.8%
Total Carbohydrates 12 g3.9%
Dietary Fiber 3 g12.2%
Sugars 2.6 g
Protein 4 g7.6%
Vitamin A 140.5% Vitamin C 32.8%
Calcium 13.3% Iron 8.6%
*Based on a 2000 Calorie diet
Directions
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.
Editors Review
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.Chef
