Kelp Noodle Salad

This kelp noodle salad combines the smooth texture of coconut milk with a rich blend of spices. You can find kelp noodles in many specialty grocery stores and they are a refreshing alternative to traditional wheat or rice pastas. Best enjoyed on a warm summer evening, toss this succulent salad together for a quick dinner.

Ingredients

Dressing Ingredients :
¼ tsp toasted sesame oil
½ cup macadamia nuts
½ cup coconut milk
1 Tbsp coconut oil
1 inch piece fresh ginger, minced
1 garlic clove, minced
½ tsp ground cumin
1 Tbsp tamari
¼ tsp paprika
¼ tsp cayenne pepper
2 Tbsp lime juice
Salad Ingredients :
⅓ cup goji berries
1 (12-ounce) bag kelp noodles
2 cups sunflower sprouts
1 large carrot, julienned
2 scallions, thinly sliced
1 cup napa cabbage
1 golden beet
1 cup fresh cilantro leaves
½ cup almonds, coarsely chopped

Preparation

Dressing
1. Using a blender, combine and blend the coconut milk, sesame oil, macadamia nuts, coconut oil, ground cumin, tamari, paprika, cayenne pepper, lime juice and minced garlic until smooth.
Salad
1. Rehydrate goji berries by letting them soak in 1 cup water for 10 minutes.
2. In a large bowl, toss all ingredients together along with enough dressing to lightly coat noodles.
3. Add goji berries and sunflower sprouts.
4. Chop scallions, napa cabbage, carrots and sunflowers. Peel beet and slice or cut into sprials using a Spirooli.