This kelp noodle salad combines the smooth texture of coconut milk with a rich blend of spices. You can find kelp noodles in many specialty grocery stores and they are a refreshing alternative to traditional wheat or rice pastas. Best enjoyed on a warm summer evening, toss this succulent salad together for a quick dinner.
Ingredients
- Dressing Ingredients :
- ¼ tsp toasted sesame oil
- ½ cup macadamia nuts
- ½ cup coconut milk
- 1 Tbsp coconut oil
- 1 inch piece fresh ginger, minced
- 1 garlic clove, minced
- ½ tsp ground cumin
- 1 Tbsp tamari
- ¼ tsp paprika
- ¼ tsp cayenne pepper
- 2 Tbsp lime juice
- Salad Ingredients :
- ⅓ cup goji berries
- 1 (12-ounce) bag kelp noodles
- 2 cups sunflower sprouts
- 1 large carrot, julienned
- 2 scallions, thinly sliced
- 1 cup napa cabbage
- 1 golden beet
- 1 cup fresh cilantro leaves
- ½ cup almonds, coarsely chopped
Preparation
-
Dressing
- Using a blender, combine and blend the coconut milk, sesame oil, macadamia nuts, coconut oil, ground cumin, tamari, paprika, cayenne pepper, lime juice and minced garlic until smooth.
-
Salad
- Rehydrate goji berries by letting them soak in 1 cup water for 10 minutes.
- In a large bowl, toss all ingredients together along with enough dressing to lightly coat noodles.
- Add goji berries and sunflower sprouts.
- Chop scallions, napa cabbage, carrots and sunflowers. Peel beet and slice or cut into sprials using a Spirooli.
