A thai-inspired kelp noodle salad made with cilantro, sesame oil, and avocado! Yum! Very refreshing! I have made this several times, varying ingredients and amounts each time. Please feel free to adjust the amounts to your liking...this is my first original raw food recipe ever, and I am pretty impressed with it so far! I plan to add photos of it later. I like to serve in bowls with chopsticks.
Sea Tangle brand kelp noodles - 1/2 package
baby bok choy - 3 heads
green onion - 1
garlic - 1 clove
lime - 1/2 or whole
sundried tomatoes - 2 (or handful of grape or cherry tomatoes)
cilantro - a small handful
raw sesame oil - 2 Tbsp.
toasted sesame oil (not raw) - 1-2 tsp., for flavor
cayenne - 1 tsp.
red pepper flakes - 1 Tbsp (or less if you want it less spicy)
bragg's amino acids (or tamari or nama shoyu) - about 1/2 Tbsp, or more
agave - 1 Tbsp.
pinch of sea salt
I start by cutting the kelp noodles with scissors so that they are smaller pieces because they come in a wad in the package. Then add the fresh lime juice so that it can start marinating. Slice the bok choy very thinly and add. Then slice green onions same thinness and add. Mince the garlic and add. Mince sundried tomato and add. Rough chop the cilantro and add. Add the pepper flakes and cayenne. Add all the liquid ingredients next and toss everything until evenly coated in the oils. Half the avocado and slice horizontally and vertically for "cubes" while still in the skin, then scoop out with a spoon and toss lightly with the noodle salad. Add pinch of sea salt if desired. Voila! I make 2 servings and have one for lunch, and maybe the other for dinner with some flax crackers and almond butter. It also keeps well in the fridge overnight and is a great breakfast! Enjoy!