Kelp Noodles In Creamy Avocado Pepper Sauce
By: Barbara
Published: Friday, February 26, 2010 - 7:32pm

Ingredients




Vegetables:

1 package kelp noodles
1/4 cup each, red and yellow bell pepper, julienne
3 carrots, shredded
1 cup cherry tomatoes, halved
1/4 avocado, thinly sliced (optional)
1/4 cup thinly sliced pineapple chunks (optional)
1/4 cup papaya, thinly sliced (optional)
1 chili pepper, finely chopped (save as garnish)
Sauce:

1/4 avocado, smashed(optional)
2 teaspoons light miso
1 teaspoon raw honey
2 teaspoons coconut water vinegar (or apple cider vinegar)
2 cloves garlic, crushed
1 teaspoon fresh grated ginger
1 tablespoon Nama Shoyu
1/2 teaspoon crushed red pepper
2 tablespoons sesame oil
sesame seeds and black sesame seeds for garnish

Preparation

1 Rinse kelp noodles and soak in filtered water with a little lemon juice for 1- 2 hours. (The lemon acid softens the kelp noodles). Drain in colander. 2 In a large salad bowl, mix together vegetable ingredients and kelp noodles. 3 Combine the sauce ingredients in a small bowl and add to veggies.  Mix well. 4 Garnish with sesame seeds, finely chopped chili pepper and parsley

About


Simple, quick, light and delicious. Kelp noodles are really fun, but you have to know how to use them, or they seem too rubbery. Soak them in water with a little lemon juice and see how soft they become. Their neutral flavor, gently accompanies whatever dressing or marinade you choose.  Sometimes I'll mix them with spiralized zucchini to add more texture.