Peanut Noodle Salad

Use gluten-free, raw kelp noodles for this recipe, or substitute any of your other favorite noodles (soba, ramen or udon) for a wholesome, quick meal.

Yield: 

Updated: Mon, 05/13/2019 - 8:51pm

Ingredients: 
  • 1 (12-ounce) package Kelp noodles
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 cup shredded dandelion greens (or spinach)
  • 1 cup finely sliced cucumber
  • 1 cup finely chopped cilantro

Peanut Sauce

  • ΒΌ cup natural peanut butter or almond butter
  • 2 Tablespoons miso
  • 2 Tablespoons lemon or lime juice
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon fresh grated ginger
  • Pinch red pepper flakes (optional)
  • Water, as needed for texture
Instructions: 
  1. Add kelp noodles to a colander and rinse with warm water. Cut noodles into smaller pieces if desired.
  2. In your largest mixing bowl toss together noodles and vegetables. Set aside.
  3. In a small bowl, toss together Peanut Sauce ingredients. Stir until smooth, adding water as needed to make a smooth sauce. Drizzle Peanut Sauce over noodles and vegetables and enjoy!