After brunch hopping and shopping in New York all Sunday, I decided I needed a clean, kelp noodle salad to end the day. This hit the spot. Serves 1.

INGREDIENTS:

1 package of kelp noodles
1 lemon, juiced
3 cups hot water
1 Tbsp baking soda
1 cup carrots, sliced thin on the mandolin
2 green onions, sliced thin
3 Tbsp almond butter
2 Tbsp apple cider vinegar
1 Tbsp coconut aminos
1 Tbsp maple syrup
1 clove of garlic, minced
½ tsp fresh ginger
1 tsp JF Spicy Salt
1 tsp crushed red chili pepper flakes

PROCESS:

Open and drain the kelp noodles. Place them in a large bowl, add the baking soda and lemon juice. Pour in 3 cups of hot water and mix well. Let soak for 10 minutes until tender, then drain.

 

In a small bowl, combine the almond butter, apple cider vinegar, coconut aminos, maple syrup, garlic, and fresh ginger. Whisk together until combined. Set to the side.

 

In a large bowl combine the kelp noodles, carrots, and green onions. Pour the dressing over this and mix well to combine. Season with JF Spicy Salt and crushed red chili pepper flakes.
 
Recipe adapted from Side Chef.