Rainbow Kelp Noodle Salad

SALAD INGREDIENTS

Red and/or green cabbage, thinly sliced

Romaine lettuce, thinly sliced (optional)

Carrots, thinly sliced

Cucumber, thinly sliced

Cilantro, chopped

Mint, chopped

Red onion or green onion, chopped

12 oz package kelp noodles

1 tablespoon baking soda

Juice from 1 lemon

Crushed peanuts for garnish (optional)

DRESSING INGREDIENTS

2 tablespoons soy sauce

2 tablespoons coconut aminos

2 tablespoons rice vinegar

Juice from 1 lime

2 tablespoons sesame oil

Sriracha or Trader Joe’s harissa

2-3 teaspoons grated ginger

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. Place dressing ingredients in a bowl or jar. Whisk/shake well. Taste and adjust for seasoning.

3. In a large bowl, combine cabbage, romaine, carrots, cucumber, cilantro, mint, and kelp noodles. Add dressing and toss to combine. Taste and adjust for seasoning.

4. Serve with avocado, tofu, edamame, or protein of your choice! Garnish with crushed peanuts.