MISO GINGER KELP NOODLE SALAD
I have recently seen these Kelp noodles at my local grocery store and wanted to give them a try. They are made from kelp and are an extremely low-carb alternative to other noodles traditionally used for asian dishes. They are low glycemic, sugar-free, gluten-free and packed full of vitamins A, B, and C, as well as minerals like magnesium, calcium, zinc and iron. A great choice for vegetarians, and for those trying to eat diets lower in simple sugars.
At first bite, kelp noodles have an unusual texture, but with the right dressing and a little time the texture develops into something new and refreshing. I cant wait to mix up this salad for summer with mangos and other summer fruits and vegetables!
YIELD: 4 servings TOTAL TIME: 30 minutes
INGREDIENTS:
12 oz kelp noodles
2 inch piece of ginger, minced
3 Tablespoons white miso paste
3 Tablespoons seasoned rice vinegar
1 1/2 Tablespoons soy sauce
1 Tablespoon sesame oil
1/2 cup canola or avocado oil
1 carrot, grated
1 apple, sliced thinly into matchsticks
1 red bell pepper, thinly sliced
1/2 cup cilantro
(optional) black sesame seeds for topping
METHOD:
Rinse kelp noodles thoroughly. Place in large bowl and cover with warm water. Let sit for 30 minutes. Drain when done.
In a blender combine dressing ingredients: ginger, miso, rice vinegar, soy, and sesame oil. Slowly add canola oil until well combined.
Combine kelp noodles with carrot, apple, red bell pepper, cilantro and add dressing. Let sit 5-10 minutes before serving for kelp noodles to absorb more flavor. Sprinkle with sesame seeds.
NUTRITION FACTS per serving:
174 calories/ Fat 7.2g/ Sat Fat 1.2g/ Sodium 960mg/ Carbs 22g/ Fiber 6.4g/ Sugars 11g/ Protein 4g/ + 460mg Calcium and 3mg iron