Kelp Noodle Sea Salad with Wasabi Miso Dressing

This salad is full of fresh flavors and crunchy vegetables along with kelp noodles to add some extra bulk. Kelp noodles are a great addition to salads, stir fries, and wraps because they provide a nice crunch and are pretty mild in flavor. They also pack in nutrients that support digestion, bone strength, thyroid function, and metabolism. Between the kelp noodles and seaweed, this nutritious salad helps to promote healthy digestion and other bodily functions. Enjoy!

 

 

Ingredients

  • ½ package kelp noodles
  • 1 baby bok choy
  • 1 cup snap peas
  • 1 large carrot
  • 1 large chunk daikon, ~6 in.
  • ¼ purple cabbage
  • 3 green onions
  • Handful basil leaves
Toppings
  • Half a lime, sliced
  • 3 nori sheets, cut into strips
  • Heaping ¼ cup wakame flakes
  • ¼ cup sesame seeds
  • 1-2 avocado, sliced
Wasabi Miso Dressing
  • ½ cup organic tahini
  • ½ cup water
  • ½ cup coconut aminos
  • 6 Tbsp. white miso
  • 4 cloves garlic
  • 6 in. fresh ginger
  • 2 Tbsp. maple syrup
  • 6 tsp. wasabi - we mixed wasabi powder with warm water, see NOTE

Instructions

Kelp Noodle Sea Salad
  1. Rinse and cut the kelp noodles. Add to a large bowl.
  2. Slice the baby bok choy and the daikon into thin strips.
  3. Cut the snap peas into thirds.
  4. Peel the carrot with a vegetable peeler to create ribbons.
  5. Roughly chop the cabbage or slice using a mandolin.
  6. Chop the green onion and basil into small pieces.
  7. Add all the veggies to the bowl with the kelp noodles and mix together.
  8. Squeeze the lime over the vegetables.
  9. Add remaining toppings to the salad.
  10. Dish up with your preferred amount of dressing.
Wasabi Miso Dressing
  1. Add all the ingredients to your blender and blend until well incorporated.

Notes

For the Wasabi, we mixed 1 tsp of wasabi powder with hot water before measuring it out for the dressing. If you have wasabi paste, feel free to substitute it in the dressing recipe.The dressing will make more than you may need for the salad. Store any leftover dressing in a jar in the fridge.
Hallie and ReyaAbout Hallie and Reya

Hallie and Reya Tobias are the founders of Nibs and Greens, a raw food company based in Portland, Oregon where they create and distribute raw, vegan, and gluten-free treats and cakes to grocery stores and local businesses. They started Nibs & Greens in order to share their passion for healthy, delicious desserts with the community around them. Nibs & Greens functions as both a wholesale raw food business and healthy food blog, sharing plant-based, creative recipes of all sorts. Both Hallie and Reya graduated with a degree in Exercise Science and Nutrition and are fitness and health food fanatics. They believe in eating whole, plant-based foods to support body, mind, and soul, and that healthy desserts should always be a mindful indulgence.

Leave a Reply