2 Servings
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 cloves garlic
1 tablespoon fresh ginger
1/4 teaspoon salt
3 tablespoons water
2 tablespoon tamari or coconut aminos
½ teaspoon honey
2 tablespoons sesame seeds
½ teaspoon red pepper flakes
1 package kelp noodles, rinsed*
1 cup carrots, shredded
1 cup frozen edamame, defrosted
2 cups red cabbage, shredded
Sauce: In a food processor or blender, combine all the ingredients for the sesame sauce except the sesame seeds and red pepper flakes. Pulse until mostly smooth; stir in sesame seeds and red pepper flakes.
Noodles: Rinse noodles under cold water. Drain and set aside.
Veggies: Chop the veggies super-fine or or purchase already shell edamame, shredded carrots/cabbage.
Toss everything together top with fresh herbs like cilantro or basil and serve cold.
NOTES
- *If desired to soften the noodles add 2 teaspoons of baking soda and ¼ cup lemon juice to a large bowl. Add the rinsed kelp noodles and massage for about 45 seconds to tenderize. The noodle will still have a slightly crunchy texture.
- To eat warm add all the vegetables to a saute pan with 1 tablespoon olive oil over medium high heat. Cook until vegetables are tender, about 5 minutes, then add the sauce and noodles. Toss to mix well. Take off the heat and enjoy!
