Asian Noodle Salad
Salad:
-1 bag kelp noodles
-red bell pepper, thinly sliced
-cucumber, thinly sliced
-carrot, thinly sliced
-sugar snap peas, thinly sliced
-bean sprouts and bok choy would make a nice addition.
Noodle marinade:
-generous splash of tamari
-squeeze of lime juice
-drizzle of sesame oil
Sauce:
-2 tablespoon lime juice
-2 tablespoon tamari
-2 tablespoon apple cider vinegar
-2 tablespoon sesame oil (I used toasted for extra flavor, but you could use extra virgin)
-1 – 2 tablespoon chopped cilantro
-1 1/2 tablespoon minced ginger
-2 teaspoon minced garlic
-1 teaspoon agave nectar or honey
Mix the noodles with tamari, lemon juice and oil. Marinate for 4 – 8 hours.
Note: If you’re out of time, you can skip the marinade, but I feel the end result is worth this extra little step.
Whisk all sauce ingredients together. Pour over the salad. Garnish with sesame seeds.
