Kelp Noodle Salad with Peanut Dressing
Okay you guys, I did it…I finally made a SALAD that made my husband go, “Holy sh*t this is good!” It was also my first exploration into using kelp noodles. I should mention that they have a neutral taste, but provide a great crunchy texture. Seriously, I am not a fan of pretty much anything from the ocean..seafood, seaweed, etc. and I like them!
Salad Ingredients (serves 2-3 as main or 4-6 as side dish)
- 1 1/2 heads of romaine lettuce
- 12 oz. of sea kelp noodles
- 1 red bell pepper, julienned
- 1 carrot, peeled into strips
- 1 cup frozen shelled edamame, thawed
- 1/4-1/2 cup green onions
- 1 jalapeño*, thinly sliced
- sprinkle of sesame seeds
*Optional – this made it extra spicy, feel free to use a half!
Peanut Dressing Ingredients
- 3 Tbsp. creamy peanut butter (or almond butter)
- 2 Tbsp. Braggs liquid aminos
- 2 cloves garlic, pressed or minced
- 2 tsp. sugar
- 1 Tbsp. lime juice
- 1/2 tsp. powdered ginger
- 1/4 cup avocado oil (or EVOO)
Simply stir or whisk all the ingredients together in a separate bowl and drizzle it over your salad!
The salad was easy to throw together and extremely refreshing in this summer heat. Perfect for the nights when you don’t want to turn on your oven or even your stove (our house was 84° inside when I got home this evening!).
Perfect dinner after a solid six hours of planning for the upcoming school year at work today with my math colleagues. This no-fuss salad immediately transported me back into a summer state of mind 🙂
What’s your favorite salad dressing?
I used to be a poppy seed dressing addict back in college, but now [whenever I’m not using simple oil and vinegar] I usually tend to want to whip up tahini or nut-butter based creamy dressings.