Kelp Noodle Salad

This spicy salad is both plant based and gluten free. It will also give you a health boost with all the calcium and iron it contains. And of course it’s very, very yummy… 

Salad

300g kelp noodles

1 stalk of celery

1 broccoli head

3-4 leaves of kale

Dressing

100g cashew nuts

1 tbsp tamari

1 lime, juice and zest

2 tsp sesame oil

2 tbsp rice vinegar

0.5 tsp chili flakes

3 cm fresh ginger

1 tbsp tahini

150 ml water

Salt, pepper

Topping

Sesame seeds

Chili flakes

Fresh coriander

Add all the ingredients for the dressing into a mixer and mix well. Rinse the kelp noodles in cold water. Put the noodles in a bowl and pour the dressing over it. Rinse the vegetables. Cut the broccoli into small heads, and pour boiling water over them. Leave for 3-4 minutes and drain off excess water. Slice the celery into thin slices, and tear the kale into smaller pieces (throw away the stem). Put all the vegetables into the noodles and mix. Top with sesame seeds, chili flakes, and fresh coriander.