Asian Kelp noodle salad with a macadamia & kaffir lime satay

Wanna serve something different, something new to your family and friends? Try this recipe using kelp noodles! I discovered these noodles about a year ago. They are light, clear and slightly salt but a little tasteless really. I like them for their crunchy texture and there lightness when you eat them. With lots of Asian veggies and this super delicious macadamia satay sauce they are a tasty little winner.

Kelp noodles are a food made from
kelp of course.  It’s an edible brown seaweed that contains high amounts of iodine.  They are made from kelp, sodium alginate (a form of seaweed-derived salt), and water. So simple!

Kelp noodles contain no fat, cholesterol, protein, or sugar. Per serving, they typically contain one gram of carbohydrates, one gram of fiber, and 35 milligrams of sodium. In addition, kelp noodles typically provide 15 percent of your daily calcium needs and four percent of your daily iron needs per serving. They make a nice light alternative to rice noodles or pasta.

So quick to prepare, simply rinse the noodles in water and add raw shredded veggies, then the sauce makes it magic!

¼ green cabbage, very finely shredded

¼ purple cabbage, very finely shredded

2x spring onions, very thinly sliced

3 carrot, thinly sliced into match sticks

1 cup coriander leaves, loosely packed

1x pkt kelp noodles

I like to use a mandolin to get my cabbage shredded really finely. The delicate texture works really well with the pungent flavor of the cabbage. It’s not too in-your-face like cabbage can be if it’s cut too thickly. I also like to use the matchstick blade on my mandolin. The carrots come out perfect every time.

Prepare the rest of the ingredients as above and toss.

macadamia, kefir lime satay dressing

1 cup macadamia nuts (you can substitute with cashews)

3-4 kefir lime leaves

2-3 limes, juiced

2 tbs tamari

1 tsp good salt

1tsp vego thai paste or 1 fresh chilli (as hot as you like it)

1 small clove garlic

¼ cup filtered water

1 tbs toasted sesame oil *optional

Blend all the ingredients in a high powered blender until smooth and creamy.

To assemble

Toss the kelp noodles in the peanut sauce and work the satay through the noodles evenly. Then add all the freshly chopped vegies and toss.

Garnish with plenty of fresh coriander leaves.