Kelp & Zucchini Asian Noodle Salad with Tamarind Dressing is a colourful and vibrant salad which is a perfect example of following the naturopathic principle of ‘eat a rainbow’.  Eating a rainbow ensures that you consume a variety of vitamins, phytonutrients and antioxidants through your diet.    This light salad is full of wonderful nourishment and only takes a few minutes to throw together!

Ingredients:

1 packet of kelp noodles (or rice noodles if you prefer)

2 zucchini, peeled and then put through a spiraliser

¼ daikon radish, grated (optional)

1 red capsicum, finely sliced

1 carrot, grated or put through the spiraliser

small handful of soy or mung bean sprouts

2 spring onions, finely sliced, including the green part

1 piece of lemongrass, finely chopped the white section

4 fresh kaffir lemon leaves, finely shredded

small handful of activated cashews, slightly toasted

Dressing:
2 tablespoons of toasted sesame oil

1/4 red chilli, finely diced (optional)

1 teaspoon of tamarind paste

1-2 tablespoons of lime juice (according to taste)

1 tablespoon of cashew cheese or tahini paste

1/2 cup roughly chopped fresh coriander

sea salt to taste

Whisk all the ingredients together, adding a little water if necessary to get a thin consistency.

Season to taste.

Method:

• Rinse the kelp noodles (or if using rice noodles cover in boiling water and let them soften for five minutes before draining).
• Place zucchini noodles in a sieve and pour boiling water over them
• Place all the salad ingredients into your salad bowl.
• Add the noodles, gently combine.
• Cover with your dressing and coat all the ingredients thoroughly – using your hands is best.
• Place two cups of the salad onto each place and dress with a sprig of coriander.

Enjoy!

 

Serves 2