Sunday, July 1, 2018

Peanut Butter Kelp Noodles + Meyer Lemon Kale Salad

We had a fun July 4th potluck at work so I made this quick, easy, and healthy (primarily raw) big bowl of goodness. I let my kelp noodles simmer in boiling water to help quicken up softening process; your nut-base dressing is the secret agent to get them silky smoother. Enjoy!


Peanut Butter Kelp Noodles + Meyer Lemon Kale Salad
by Sarah Farsh, July 1st 2018 
party-sized portion 
  • 3 bags kelp noodles 
  • 1 pack chopped/cleaned fresh kale
  • 1/4 cup fresh ground organic peanut butter
  • 3 tbsp nutritional yeast 
  • 2 tbsp ground peanuts
  • 3 tsp liquid aminos
  • 2 tbsp unfiltered agave
  • 2 tbsp rice wine vinegar
  • 2 tsp fresh cilantro, minced
  • 2 tsp fresh green onion, minced
  • 1 meyer lemon, juiced
  • 1 tsp fresh ginger juice
  • 1 tsp fresh garlic, minced 
  • Garnish: Celtic Sea Salt, fresh ground black pepper, red pepper flakes, edamame beans, sesame seeds, crushed peanuts, and shredded carrot. 
Boil water in microwave or stove top, simmer kelp noodles in water for 10min. Meanwhile, in a large salad bowl whisk together peanut butter, nutritional yeast, liquid aminos, agave, vinegar, ginger juice, minced garlic, cilantro, and green onion together. Drain and pat-dry kelp noodles before immersing into dressing bowl. Mix with fork or hands and massage noodles into nut-dressing. In a separate bowl, message kale with meyer lemon juice and celtic sea salt. Top kale with kelp noodles and garnish to taste. Enjoy!