Spring Thai Kelp Noodle Salad



Prep Time: 20 Minutes Cooking Time: 5 Minutes Serves: 8


Ingredients:


Salad

1pk Kelp Noodles

2 Large Carrots

2 Cucumbers

1 Red Capsicum

2 Stalks Shallots (Greens Only)

500g Tofu (Firm)

3/4 Cup Cashews (Natural)

2 Cups Baby Spinach (or other greens/ cabbage)

3 Sprigs Mint

1/2 Bunch Coriander


Dressing

2 tbsp Hemp Seeds

1/4 Cup Tamari

2 tbsp Rice Malt

2 Limes

1 thumb Ginger


Method:


- Place kelp noodles in a large bowl and cover with room temp water. Sit for 15 minutes before straining well.


- Prepare dressing by zesting ginger and juicing limes into a small bowl, add in tamari, rice malt and hemp seeds and mix well.


-Chop tofu into small cubes and marinate in the dressing. Remove and place onto your sandwich press, lined with baking paper or a baling tray. Cook for 5 minutes or until golden and crispy.


- Prepare vegetables by cutting cucumber and capsicum into batons, grating carrot and finely slicing shallot greens, roughly chop herbs and add to a large salad bowl along with baby spinach, tofu, cashew, strained kelp noodles and dressing. Toss well.


- Enjoy! (Hint- makes enough for an awesome work lunch the following day).



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