A healthier take on the traditionally palm sugar laden thai takeaway staple, this dish is light and fresh. Kelp noodles are a great natural source of iodine, which is often lacking in today's diets and integral to thyroid health. They are also low carb and gluten free, and can assist with weight management.
1 pack of kelp noodles, drained
½ head purple cabbage, shredded
1 large carrot, julienne
1 zucchini, julienne
4 green spring onions, sliced
1 cup bean sprouts
½ cup coriander, washed and roughly chopped
2 tbsp cashews, garnish
½ bunch fresh mint leaves
¼ cup cashew, crushed
1 tsp cold pressed sesame oil
Optional sliced chicken, tempeh or tofu
Sesame ginger dressing
½ cup tahini
3 tbsp. tamari
1 tbsp. honey or rice malt syryp
¼ cup apple cider vinegar
2 tbsp lime juice
1 tsp sesame oil
1 tsp ginger, finely grated
1 garlic clove, crushed
¼ cup olive oil
In a large bowl, add the kelp noodle and cover with water for 15 minutes. Drain and refresh, the toss through sesame oil.
In another bowl, mix together all of the remaining salad ingredients, gently combine.
Blend or shake dressing ingredients
Mix all of the salad together, with a handful of cashews and the dressing, and gently combine. Serve in individual plates or bowls and top with fresh bean sprouts, as sprinkle of cashews and a wedge of lime.