Tuesday, 3 June 2014

Raw Kelp Noodle & Fermented Cultured Veggie Salad

Raw Kelp noodles are a staple item in our pantry, they are so easy to prepare with no cooking needed and are a perfect addition to any asian style salad. They have a crunchy texture without any strong taste, low carb and full of trace minerals. Made from kelp (a sea vegetable) and extracts from brown seaweed, it's a great replacement over rice noodles. You can also heat them up in broths and soups. I love just mixing them up with some thinly cut vegetables and some fermented cultured carrots. It takes no time to prepare either as you only have to rinse them in cold water straight from the package.

Raw Kelp Noodle salad
Raw Kelp Noodle salad with Fermented Cultured Veggies
You can really add any vegetable you have on hand, I usually always have zucchini and carrot in the fridge and some fermented cultured veggies which I throw in with coriander and almonds and dress in in a simple Wheat free Tamari (or Coconut Aminos), Sesame & Lime dressing

Serves 2-4 

You will need:
  • 1 340gm Packet of Raw Kelp noodles (I use Sea Tangle brand)
  • 1 small zucchini, shredded finely using a mandolin
  • 1 small carrot, shredded finely using a mandolin
  • about 1/2 a cup of fermented veggies (I used carrot & cabbage, you can leave this out if you don't have any on hand, or you can make your own and have some stored using this recipe here)
  • 1 tbsp sesame seeds
  • a handful of toasted almonds
  • a handful of coriander leaves
For the dressing:
  • Place the kelp noodles in a bowl of water and set aside
  • Place all the dressing ingredients in a small screw top jar and shake to emulsify together
  • Shred the carrot & zuchinni using a mandolin or finely slice them
  • Drain the kelp nooodles and place them in large bowl
  • Add the shredded carrot, zucchini, fermented veggies, almonds and coriander
  • Add the prepared dressing and toss well
  • Scatter the sesame seeds over the noodles and serve
Hope you enjoy :)

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