Kelp Noodle and Cabbage Salad with Miso-Ginger Dressing

SALAD INGREDIENTS

12 oz package of kelp noodles

hot water

1 tablespoon baking soda

juice from 1/2 lemon or lime

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

purple cabbage, thinly sliced

green cabbage, thinly sliced

persian cucumber, julienned

bell pepper, julienned

scallion, sliced

cilantro, chopped

mint, chopped

mango, julienned or diced

avocado, diced

sesame seeds

furikake

SALAD METHOD

1. 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.

2. In a large bowl, combine noodles with soy sauce, rice vinegar, and sesame oil.

3. In a different bowl, combine purple and green cabbage, cucumber, bell pepper, scallion, cilantro, mint, mango, and sesame seeds. Toss.

4. Add enough dressing and toss.

5. Serve with kelp noodles, avocado, and furikake.

DRESSING INGREDIENTS

1 inch knob of ginger, roughly chopped

2 tablespoons white miso taste

1/2 teaspoon chili sauce (or pinch of chili flakes)

3 tablespoon rice vinegar

juice of 1/2 lime

1.5 tablespoons soy sauce

1/4 cup olive oil

2-3 teaspoons sesame oil

1 tablespoon water

DRESSING METHOD

1. Combine all ingredients in a blender and blend until smooth.

2. Taste and adjust for seasoning.