Eat the rainbow with this fresh noodle salad! Kelp noodles are delightfully chewy and this rainbow kelp noodle salad is a fun way to create a new spin on classic noodle dishes! Once the kelp noodles are prepped, simply add in a colorful array of thinly sliced veggies, pour on our creamy Almond No Peanut Sauce, and mix it together to create a show-stopping dinner dish that’s also great for parties and meal prep!
Ingredients:
✅ Juice of ½ a lemon✅ 2 teaspoons of baking soda
✅ 1 package of kelp noodles (12 ounces), drained
✅ ½ red bell pepper, thinly sliced
✅ ½ yellow bell pepper, thinly sliced
✅ ¼ cup purple cabbage, thinly sliced
✅ ½ cup shredded carrots
✅ ¼ cup green onions, thinly sliced
✅ 1 bottle of Yai’s Thai Almond “No-Peanut” Sauce (to taste)
✅ Sesame seeds and chopped nuts, for garnish
Directions:
✔️ In a medium bowl, add the lemon juice and baking soda and mix together while it’s fizzing.✔️ Add the kelp noodles and massage using your hands until the noodles start to soften (about one minute). Set aside for 5 minutes. Then rinse the noodles in cold water for 2 full minutes. (It’s very important to rinse them completely to remove the salty flavor.)
✔️ In a large serving bowl, add the rinsed kelp noodles, sliced veggies, andYai’s Thai Almond “No-Peanut” Sauce and mix well.
✔️ Sprinkle with sesame seeds and chopped nuts, serve, and enjoy!
Recipe by Michelle Cehn, founder of World of Vegan, co-host of the Plant-Powered People Podcast, creative force behind @Vegan on instagram, and author of The Friendly Vegan Cookbook.
