Raw Rainbow Kelp Noodle Salad with Chili, Miso and Lime Dressing

Posted by on Jul 1, 2014 in Recipes | 0 comments

This was the first thing I made when I got back from Thailand last month and you can see that I was still under the influence of Thai cuisine!

This chili, miso and lime dressing is the perfect combination of sweet, salty, sour and spicy, with an emphasis on the spicy.  If you don’t like things quite so hot, try starting out with half of a bird’s eye chili pepper and add more as you desire.

Raw Rainbow Kelp Noodle Salad with Chili, Miso and Lime Dressing

Raw Rainbow Kelp Noodle Salad with Chili, Miso and Lime Dressing

When combined with a lovely rainbow collection of veggies and nuts, it makes a delicious and very nutritious balanced meal.

Chili, Miso and Lime Dressing
Serves 2
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Total Time
2 min
Total Time
2 min
Ingredients
  1. 1 1/2 tbsps white miso
  2. 2 tbsps lime juice
  3. 1-2 red bird’s eye chili peppers, minced or 1 tsp of crushed red pepper
  4. 1 tsp coconut palm sugar
Instructions
  1. Mix all ingredients together with a fork until well combined.
Notes
  1. This dressing will taste strong. If you like you can dilute it with a tbsp. of water or more, but I suggest you don’t. When it is combined with the veggies mellows out significantly and tastes yum!
Vegan Sweet and Simple http://vegansweetandsimple.com/
Rainbow Kelp Noodle Salad
Serves 2
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 1 yellow beet, spiralized or julienned
  2. 1 medium carrot, spiralized or julienned
  3. 1 cup red cabbage, shredded
  4. ½ medium zucchini, spiralized or julienned
  5. ½ red bell pepper, cut into matchsticks
  6. 4 small tomatoes, quartered
  7. 1 package of kelp noodles
  8. 1 cup of spinach
  9. ½ avocado, sliced
  10. 2 tbsps raw cashew pieces
  11. 1 tsp sesame seeds
  12. Chili, miso and lime dressing
Instructions
  1. Rinse kelp noodles well in cold water until any hint of bitterness has been removed. If desired, soften noodles a little by letting them sit in warm water for about 10 minutes.
  2. Thoroughly remove excess water (I pat the noodles down with a paper towel), run a knife through the noodles a few times to break them up a little, and place them in a large bowl.
  3. Add the beet, carrot, cabbage, zucchini, bell pepper and tomatoes and enough dressing to coat everything and mix it all together.
  4. Line two bowls with spinach.
  5. Using tongs or salad servers, place half of the kelp noodle salad in the two bowls.
  6. Top each serving with ¼ avocado, 1 tbsp of raw cashew pieces, and 1 teaspoon of sesame seeds.
Vegan Sweet and Simple http://vegansweetandsimple.com/

Looks pretty and tastes great!

Looks pretty and tastes great!

The great thing about the dressing is that it is very versatile. I also used it the other night as a stir fry sauce for a lovely green and purple veggie and tofu stir fry and it was delicious!

Garlic scapes, onion, red cabbage, purple snow peas and tofu with chili, miso and lime dressing over quinoa.

Garlic scapes, onion, red cabbage, purple snow peas and tofu with chili, miso and lime dressing over quinoa.

The best thing about both the dressing and the salad is that pulling it together is so quick and easy. You can easily get dinner on the table in less than 20 minutes! 

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