Asian Kelp Noodle Salad
Kelp noodles have amazing health benefits with over 70 nutrients and minerals including iron, calcium and magnesium to name a few. They can help to improve thyroid function, stronger bones, and provide the body with folic acid. If you haven’t heard of or used kelp noodles before, relax, its super easy! They don’t have any flavour and are a little crunchy.
You will need:
A leafy mix (either from the farmers market or supermarket)
1/2 red capsicum sliced thinly
2 carrots grated
1 cucumber halved lengthways then sliced thinly
1/2 purple onion sliced into thin wedges
1/2 bunch coriander
handful of mint leaves
1 packet of Kelp noodles prepared as per packet instructions, I also recommend cutting the noodles too, so they aren’t too long.
Optional toasted peanuts or cashews
grated thumb-sized piece of ginger, 1 clove garlic crushed, 1 tbsp tamari, 2 tbsp apple cider vinegar (juice of lime or lemon as alternative), 1 tbsp. olive oil.
* This is a rough estimate as I rarely measure for dressings. Try this as a starting point and adjust to taste. You may also like to add some chilli flakes.
Pine Lime Slaw
You will need
½ cabbage, shredded
¼ purple cabbage, shredded
4 Carrots, grated
3 shallots thinly sliced
½ green capsicum thinly sliced
handful of fresh mint, chopped
Blend ¼ to ½ fresh pineapple with juice of one lime. You may like to add more as it depends on how juicy or big the lime and pineapple is.
Combine and enjoy!
The benefit of this salad is that it is full of alkaline vegetables, vital for the body to maintain its natural pH balance.
So what’s in the salad bowl?
Kale, raw broccoli, radish, rocket, cucumber, raw asparagus, parsley and chives
Dressing: juice of one lemon, 1 clove garlic crushed, ¼ cup olive oil, salt & pepper to taste