{by Teniel Moore-Raw Foods Contributor}
I adore asian flavors, so I was so happy to come up my raw version of asian style noodle salad. This is a delicious and refreshing salad using kelp noodles as the base.
Salad Ingredients:
1 pack kelp noodles (see below)
1 zucchini spiralled
1 carrot spiralled (optional)
1/2 corn cob raw
1/4 red capsicum sliced finely
lots of fresh coriander/ cilantro stem and all chopped finely
red chilli for garnish
1 large spring onion sliced on an angle
crushed cashews for garnish
black sesame seeds for garnish
Sauce Ingredients:
1.5 tbsp of almond butter
1 tbsp of miso soaked in a little water to make runny
1/2 large lime – this was a very juicy lime so you might need more
Stevia to taste or coconut nectar to taste
1 small garlic clove minced
1 tsp of grated ginger minced
1 tbsp of water to make the sauce go further
Mix all these sauce ingredients together really well and pour all through noodles. Mixing well
with tongs to combine. Serve piled high on a nice serving plate.
Garnish with crushed cashews, black sesame seeds, cilantro and chilli slices & a wedge of lime.
Makes 2 generous servings
One of my favorite tools in my raw food kitchen is my spirooli.
The brand I use is Chef Avenue. This makes great noodles out of vegetables.
I used my spirooli to make the zucchini and carrot noodles for this recipe.
It makes eating veggies so much fun.
Kelp Noodles:
Kelp noodles are a wonderful ingredient. They really have no flavor so can be very versatile in raw food uncooking.
They are actually a sea vegetable in the form of a noodle. Made from only kelp, salt and water.
Kelp noodles do not need to be cooked.
My Tip:
Soak your kelp noodles in filtered water with the juice of a lemon for at least a couple of hours.
This is recommended as it helps make the noodles softer. Give it a go it really works.
Then drain well and they are ready to go.
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More posts by Teniel:
New Nostalgia – DIY: Ginger Garlic & Turmeric Sauerkraut
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