Kelp Noodle Salad
Kelp noodles? Kelp? Sounds kind of odd doesn't it? But, I'll tell you, I LOVE noodles and any way I can eat them and have it be uber healthy and yummy makes me very happy.
Most noodles and pasta, as I'm sure you know, are full of gluten, white flour, eggs... just not good stuff. But, these babies are full of minerals! And NOT full of calories.
Now, when you get these they will be sort of strange and crunchy, but they just need a little help softening up and they will be so delicious and flavorful you will love them in salads and stir fries from now on.
Kelp Noodle Prep
1. When you take them out of the package rinse them well or soak them in warm water for 10 minutes. This will soften them and help them separate.
2. They come is really long strands, so cut them with kitchen scissors or a knife to turn them into manageable lengths.
3. Proceed with your favorite recipe!
3 tbsp. extra-virgin olive oil
2 tbsp. soy sauce, Braggs Aminos or tamari
½ tsp. minced garlic
¼ tsp. white pepper
1 package kelp noodles (available here)
2 cups shredded bok choy, green cabbage, kale or other green
1 cup julienned carrots
½ cup crumbled cauliflower
2 scallions thinly sliced
Garnishes (optional - choose 1 or mix)
¼ cup sesame seeds
¼ cup sunflower seeds
¼ cup slivered almonds
¼ cup chopped cashews
¼ cup hemp seeds
Whisk together marinade ingredients in a bowl. Add to noodles and vegetables in a large bowl and thoroughly mix. Allow to marinate at room temperature for several hours before serving.
What’s in it for you…
Kelp noodles are extremely low in calories (6 per serving) and high in minerals including iodine. They are also a good source of iron and a very good source of calcium.
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