Kelp Noodle Salad

Yield

4 people

Time

15 minutes

Raw kelp noodles salad recipe with spicy peanut sauce, tropical fresh mango and crunchy veggies, the ultimate summer meal. Good for you, gluten free, oil free, whole foods plant based and 100% vegan.

Ingredients

– 24 oz kelp noodles – 1 red bell pepper – 1 mango – 1 English cucumber – 1 red chili pepper sliced – 2 scallions thinly sliced – 1/2 cup basil leaves sliced – sesame seeds for garnish the sauce: – 5 tbsp creamy peanut butter – 4-5 tbsp coconut milk – 3 tbsp soy sauce – 2 cloves garlic grated – 1 tsp fresh ginger optional – 1.5 tsp hot sauce or to taste – 1 tbsp maples syrup replace with date paste for Plantricious compliance – 1 lime juiced

1. Remove the kelp noodles from the package and rinse well in a bowl of water. Drain and add to a large salad bowl.

2.  Slice the bell pepper, cucumber and mango into 2 inch long sticks and add on top of the kelp noodles.

3.  In a separate bowl whisk together the peanut sauce ingredients until smooth and creamy. Taste and adjust seasonings to taste with more lime for extra tanginess or maple syrup for sweetness.

4. Pour the peanut coconut sauce over the kelp noodles and veggie and toss to coat well. Allow to sit for a couple of minutes and the noodles will perfectly soften. Sprinkle with the basil leaves, scallions, sesame seeds and fresh chili pepper and serve.

5. Add in suggestions: broccoli and carrot slaw, purple cabbage, radishes, cilantro, salty peanuts, snap peas, edamame, etc

Thick Brush Stroke

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