Superfood Kelp Noodle Salad with Cabbage and Sesame Dressing
This gluten-free, vegan kelp noodle salad is packed with flavor and nutrients. It combines chewy kelp noodles and crispy vegetables with a sweet and savory sesame dressing.
Ingredients
Salad Ingredients
- ½ head purple cabbage about 3 cups
- ½ head white cabbage about 3 cups
- 6 green onions green and white parts
- ½ cup frozen edamame defrosted
- 1 large red bell pepper thinly sliced
- ½ cup cilantro chopped and stems removed
- 2 cups kelp noodles packed
Dressing for noodles
- 2 tablespoon sesame oil
- ½ tablespoon rice vinegar
- 1 tablespoon soy sauce use tamari for gluten-free recipe
- 1 tablespoon agave syrup
Salad dressing
- 1 tablespoon dijon mustard
- 2 tablespoon agave syrup
- 1 tablespoon sesame oil
- 4 tablespoon avocado oil olive or other neutral oil can be substituted
- 2 tablespoon soy sauce use tamari for gluten-free recipe
- 2 tablespoon rice vinegar
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- salt and pepper to taste
Instructions
- Soak the kelp noodles in cold water for 5 minutes, or until they are soft and pliable. Using kitchen scissors, cut the noodles into bite size pieces. Strain and remove any excess water from the noodles.
- Make the dressing for the noodles by combining the sesame oil, rice vinegar, soy sauce, and agave.
- Add the dressing to the noodles and toss to coat. Allow the noodles to sit while you are cutting the vegetables.
- Cut the white and purple cabbage and red bell peppers into thin strips. Thinly slice the green onions. Roughly chop the cilantro. Place them, along with the defrosted edamame, in a large mixing bowl.
- Add the kelp noodles and salad dressing and toss. Top with the sesame seeds.
- Refrigerate in an airtight container and enjoy for several days.