I had lunch yesterday with a familiar face for Minna. I made her a spicy almond kelp noodle salad and the most amazing raw dessert. I will share both of these recipes.
Kelp noodles are not real noodles as they are made out of seaweed. They have a mild flavour and make mineral rich, gluten- & fat-free alternative to pasta and rice noodles.
This Indonesian style nut sauce is creamy, full of flavour and so good you can use it as a salad dressing or a dip.
You need for the sauce:
- 2 tablespoons almond butter
- 1/2 cup coconut milk
- 1 pitted medjool date
- 1 tbs tamari sauce (or soy sauce)
- 1 tbs sesame oil (or toasted sesame oil)
- 1 teaspoon tahini
- little chunk of peeled fresh ginger (approx. 1 tsp)
- 2 limes juiced
- pinch of chili
- 2 tbs coconut water or water
- 1-2 cloves of garlic
- handful of chopped almonds
- 2 tbs sesame seeds
- handful chopped fresh coriander
- 2 sliced shiitake mushrooms
- thinly sliced bell pepper (approx. 1/3 of a bell pepper)
- thinly sliced red cabbage
- chopped kale
- kelp noodles (one 12 oz bag)
Put all the sauce ingredients in your blender and blend until smooth. If you like a bit of a kick in your food you may want to add more chili.
Rinse noodles and mix them in a bowl with some sauce. Place chopped cabbage, kale, mushrooms and bell peppers on a plate. Add noodles. Sprinkle with almonds, sesame seeds and coriander. Add rest of the sauce and enjoy.