1 pkt kelp noodles, drained
1 tsp cold pressed sesame oil
½ head purple cabbage, shredded
1 large carrot, julienne
1 zucchini, julienne
4 green spring onions, sliced
1 cup bean sprouts
½ cup coriander, roughly chopped
½ bunch fresh mint leaves
¼ cup cashew, crushed
2 tbls cashews to garnish

½ cup tahini
3 tbls soya sauce or tamari
1 tbls honey
¼ cup apple cider vinegar
2 tbls lime juice
1 tsp sesame oil
1 tsp grated ginger
1 garlic clove, crushed
¼ cup olive oil

In a large bowl, add the kelp noodles and cover with water for 15 minutes.
Drain and drizzle with sesame oil and toss.
In another bowl, mix together all of the remaining salad ingredients, gently combine.
In a food processor, add all of dressing ingredients and blend till smooth.
Mix all of the salad together, with a handful of cashews and the dressing, and gently combine.
Serve in bowls and top with some extra cashews.

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