By Hollie Harris
Thanks to Nilla from VanillaFood in Belmondos for sharing this simple and healthy dish with our readers this week.
Kelp Noodle Salad
Ingredients
1 packet of kelp noodles (450gr)
1 handful green beans, julienned
2 small cucumbers, julienned
1 bunch bok Choy, finely shredded
Small bunch of coriander (one big handful), chopped
1 Cup edamame beans
2-3 sprigs green shallots, chopped (optional)
1 tbsp toasted sesame seeds
1/2 cup cashews
handful of mint leaves
Dressing:
1 tbsp ginger, minced
1 fresh chilli, minced (according to how hot you like it, you may want to leave the seeds in)
3/4 cup crushed peanuts
3 tbsp tamari
1 heaped tbsp tahini
1/4 cup toasted sesame oil
Juice of half a lemon
1 Tablespoon honey
Salt to taste
Instructions
Drain the noodles and let sit over the sink and drip all the excess water out.
Using a large bowl, add the beans, edamame, cucumber, coriander, bok choy, shallots, sesame seeds, cashews and mint.
In a jar, combine all dressing ingredients and give it a good shake.
Add in the drained kelp noodles and the dressing to the bowl. Toss through and serve.
I like to dress it with a few more nuts and seeds on the top.