Description
Refreshing and satisfying, this cold noodle salad bursts with Asian-inspired sesame, citrus, and spice flavors. Perfect for a light lunch or a vibrant side dish.
Ingredients
Units
Scale
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) tahini
- 1 tbsp (15 ml) agave
- 1 tsp sesame oil
- 1 tsp red chili flakes
- 1 tsp sea salt
- 0.5 cups (118 ml) lemon juice
- 2 oz (57 g) kelp noodles
- 2 carrots, shredded
- 1 tbsp (15 ml) flax or sesame seeds
- 1 tbsp sesame dressing
- 1 handful cilantro, chopped
- 1 handful mint leaves, chopped
- 0.5 avocado
- Cashews
- Peanuts
- Sweet peas
- Sprouts
- Radishes
- Zucchini
Instructions
- Sesame Dressing
- Place all ingredients in a bowl and whisk together. Set aside.
- Noodle Salad
- Place noodles in a bowl with hot water and 2 tablespoons lemon juice or white wine vinegar. Let sit for an hour.
- Rinse noodles under hot water.
- Place noodles in a bowl with dressing and a large pinch of salt. Add cilantro, mint, and vegetables.
- Place in the refrigerator for at least 2 hours, but preferably overnight.
- When ready to eat, add avocado and flax or sesame seeds.
Notes
- For optimal texture, ensure kelp noodles are fully hydrated and rinsed thoroughly before adding to the dressing.
- Feel free to customize your veggies! Bell peppers, edamame, or cucumber would be delicious additions.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days; the noodles may soften slightly over time.
- Prep Time: 15 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 large bowl
- Calories: 400
- Sugar: 10
- Sodium: 200
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 8
- Protein: 10