Kelp Noodles with Ginger-Lime Dressing
Carrots, avocado, red cabbage and scallions make for a rainbow of antioxidant- and fiber-rich veggies.
Servings: 2 servings
- 1-16 ounce package of kelp noodles
- 1/4 cup shredded carrots
- 1/4 cup chopped purple cabbage
- 1 large scallion chopped
- 1 avocado diced
- 1- inch piece of ginger finely grated
- 1/4 cup extra virgin olive oil
- Juice of two limes
- 2 teaspoons honey
- Pinch of sea salt
- Pinch of black pepper
Open package of kelp noodles. Submerge noodles in warm water for about 5 minutes to soften them. After 5 minutes, drain the water. (Use kitchen shears or a knife to make the noodles shorter and easier to eat, if desired.) Let noodles cool and add them to a salad bowl. Top with carrots, purple cabbage, scallion and avocado.
To make dressing, add the ingredients to a jar with a lid. Shake until well incorporated. Pour on top of your salad, mix until coated.