How to re-create this recipe:
- 8 ounces of Raw Kelp Noodles
- 8 ounces of Green Cabbage (shaved thinly)
- 1 Shallot (finely chopped)
- 1 Red Bell Pepper (sliced thinly)
- 1 Cup of Baby Kale (rough Chopped) or Romaine lettuce (sliced thinly)
- 1/2 a cup of Cilantro (finely chopped)
- 5 ounces of thinly sliced Surimi (imitation crabmeat)
- Furikake Seasoning (for garnish, optional)
For the dressing:
- 3/4th of a cup of Sesame Oil
- 1 Tsp of Sriracha
- 4 Tbsp of Soy sauce
- 1 Tbsp of Rice Wine vinegar
- Juice of 1/2 a squeezed lemon
- 2 Tsp of Red Boat Fish sauce
- 1/2 a tsp of ground ginger
- 1/2 a tsp of ground garlic powder
Putting it together:
- Soak your Kelp in a bowl of cool water while you prep your veggies.
- Have a medium sized bowl handy. To that bowl add your shaved Green Cabbage, thinly sliced Red Bell Pepper, thinly sliced Surimi, and your chopped Kale, Cilantro and Shallots.
- Drain your kelp noodles and add them to your bowl.
- Make your dressing by combining the soy sauce, rice wine vinegar, lemon juice, fish sauce, sriracha, ginger and garlic into a small bowl. Whisk in your sesame oil.
- Combine the dressing with your salad and mix all ingredients well until the dressing coats the entire salad. Garnish with Furikake seasoning, adjust seasoning to your liking and enjoy!
Nourishment for your body: I stumbled upon this product while at Whole Foods recently. I thought this was a cool product because the noodles are so incredibly crunchy, versatile, and healthy for you. They are made by combining water, brown seaweed and alginate (a substance derived from brown seaweed to improve the texture of many foods). Kelp noodles are high in iodine, calcium, and contain almost no carbohydrates. It does not contain cholesterol or sugar and is great for people with a gluten sensitivity, as It is not made with it.
Tips when cooking: These noodles can be added to stir-fries, soups and casserole dishes. You can find them in the refrigerator section next to Tofu or in the Asian food aisle.