Kelp Noodle Salad with Cabbage, Green Beans, and Apricot-Soy Dressing
INGREDIENTS
12 oz package of kelp noodles
hot water
1 tablespoon baking soda
juice from 1/2 lemon or lime
gem lettuce or romaine lettuce, thinly sliced
purple cabbage, thinly sliced
cooked green beans
persian cucumbers, sliced
avocado, diced
green onion, sliced
cilantro and mint, roughly chopped
furikake (seaweed and sesame seed condiment! I found it at Trader Joe’s)
1/4 cup apricot preserves
1/4 cup tablespoons tamari or soy sauce
1-2 tablespoons rice wine vinegar
1/4 teaspoon garlic powder
pinch of red chili flakes
pepper
serve with edamame, tofu, salmon, or protein of your choice
METHOD
In a bowl, combine kelp noodles, enough hot water to completely cover noodles, baking soda, and lemon/lime juice. Mix and let noodles sit for about 20 minutes. Drain and rinse. Place in a large bowl.
To the kelp noodles, add lettuce, cabbage, green beans, cucumber, avocado, green onion, cilantro, mint, and furikake.
In a small bowl, combine apricot preserves, soy sauce, rice vinegar, garlic powder, chili flakes, and pepper. Whisk well. Taste and adjust for seasoning.
Pour dressing over salad and toss. Enjoy!
