Kelp Noodle Salad

By shammy

Ingredients

• 16-oz pkg Sea Tangle Kelp Noodles
• 2 tbsp peeled, grated ginger
• 1 C carrots-grated
• 1/2 C coconut water
• 1 C each red and green cabbage shredded
• 1 tbsp sesame oil
• 2 C (about) shredded baby bok choy
• 2 tbsp lemon or lime juice
• 1/4 C shredded daikon radish, or regular red radish
• 1 1/2 tsp Celtic sea salt
• 6 tbsp almond butter*
• 1/2 tsp cayenne pepper, optional

Details

Servings 6

Preparation

Step 1

Wash, shred, and grate all vegetables and place them in a bowl with the Kelp Noodles (these noodles are ready to use, ready to eat – just open the package and put in bowl!)

Blend almond butter, ginger, coconut water, sesame oil, lemon juice, sea salt, and cayenne, if you’re going spicy! Blend well. Pour dressing over your vegetables and noodles, toss, and let salad sit to marinate for 30 minutes.

* Almond butter can be substituted for other nut butters