What is better than a colorful salad topped with delicious dressing?
Rainbow kelp noodles salad with a lemon-almond ginger dressing that will refresh you in the hot summer days!
This is a salad that leaves you full and satisfied, without being heavy on the stomach.
You will have to do the “chopping vegetables” exercise, but don’t worry, in the end, you will thank yourself for that.
Because of the kelp noodles, this salad will not only refresh you but will also provide you with minerals, including potassium, iron, calcium and iodine.
Try this recipe out and enjoy!
Rainbow kelp noodle salad with lemon-almond ginger dressing
For the lemon almond ginger dressing:
1/2 cup raw almonds, soaked for 1 hour, water reserved
1/2 cup reserved soaking water
1/4 cup lemon juice
2 tablespoons apple cider vinegar
1 tablespoon agave syrup
1 teaspoon ground ginger
1 teaspoon liquid aminos (or tamari/soy sauce)
1/2 teaspoon white miso
For the salad
1 package of kelp noodles, rinsed thoroughly
2 carrots, julienned
1 red bell pepper, sliced very thinly
1/4 head of red cabbage, cored and grated or very thinly sliced
3 cups baby spinach
1/4 cup chopped cilantro
2 cups chopped mango
chopped almonds for sprinkling
sesame seeds for sprinkling
- Combine the dressing ingredients in a blender or food processor and blend or process until smooth. Set aside.
- Combine the kelp noodles, spinach, carrots, bell pepper, red cabbage, and cilantro in a large bowl. Add the dressing and toss until combined. Serve topped with mango, chopped almonds, and sesame seeds. Enjoy!
Be sure to always rinse the kelp noodles well with warm water before using and I like to roughly chop them so the strands aren’t so long.