Raw Pad Thai with kelp noodles
Simple and easy raw Pad Thai with kelp noodles. It's healthy, delicious, gluten-free and nutrient-dense and has a really interesting texture.
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Servings: 4
Calories: 531kcal
Ingredients
- 1 packet Kelp Noodles
- 1 teaspoon sesame oil
- 2 cups shredded green cabbage
- 1 large carrot grated
- 1 zucchini grated
- 4 green spring onions sliced
- 1 cup bean sprouts
- 1 cup coriander chopped
- ½ cup fresh mint leaves reserve a few leaves for garnish
- ½ cup cashews chopped (reserve a few for garnish)
- Shredded chicken obviously this makes it not raw!
- Sesame Ginger Dressing
- ½ cup Tahini
- 3 tablespoon tamari
- 1 tablespoon Rice Malt Syrup
- ¼ cup apple cider vinegar
- 2 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon ginger finely grated
- 1 garlic clove crushed
- ¼ cup Olive Oil
Instructions
- Drain the liquid out of the packet of noodles then place them in a bowl and break them up with your fingers.
- Pour over the sesame oil and toss.
- In a large bowl (I used a big cake container) toss together the rest of the salad ingredients.
- In a food processor or blender, combine all the dressing ingredients until smooth.
- Add the dressing and noodles to the salad and toss to combine. Add the chicken here if using.
- Serve sprinkled with extra cashews and mint.
Nutrition
Calories: 531kcal | Carbohydrates: 36g | Protein: 15g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Sodium: 805mg | Potassium: 891mg | Fiber: 14g | Sugar: 9g | Vitamin A: 3068IU | Vitamin C: 38mg | Calcium: 253mg | Iron: 7mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
