Kelp Noodle Sea Salad with Wasabi Miso Dressing

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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

Instruction

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.