Kelp Noodle Salad with Creamy Sesame Citrus Sauce
A holistic nutritionist explains why sea vegetables belong in everyone's pantry - and shares a delicious kelp noodle salad recipe to help you use them!
Servings: 4 servings
Cost: $20
Equipment
- Large bowl
- Blender
Ingredients
Salad
- 1 12-oz package kelp noodles
- ¼ cup cilantro chopped
- 1 cup baby spinach leaves chopped
- 1 watermelon radish or 4 Easter egg radishes, sliced thinly
- ½ avocado cubed
- 1 tablespoon Gomasio
- 1 tablespoon dulse flakes
Sesame Citrus Sauce
- ½ cup tahini
- ¼ cup lemon juice
- ¼ cup orange juice
- 1 tablespoon white miso paste
- 1 tablespoon sesame oil
- 1 tablespoon ume plum vinegar
- 1 ½ inch fresh ginger chopped
- 1 teaspoon dulse flakes
- ½ teaspoon sea salt
- ½ teaspoon cracked pepper
- ½ cup water
Instructions
- Drain and rinse the kelp noodles and add to a large bowl. Add the cilantro and spinach to the bowl.
- Add all the sauce ingredients to a blender. Blend until smooth.
- Toss salad with the sauce.
- Add the avocado and radish, toss again lightly.
- Sprinkle with gomasio and dulse flakes, then garnish with a spring of cilantro to serve.
Notes
You can find all, or most, of these ingredients at Whole Foods and other health food stores. When buying, I recommend avoiding seaweed from Japan, opting instead for Korean seaweed or Atlantic seaweed. My preferred brand is Maine Coast Sea Vegetables because they’re organic.