Kelp Noodle Salad with Ginger Almond Dressing


For the dressing:

1/2 cup raw almonds soaked for 6-8 hrs

1/2 cup water

1/4 cup lemon juice

2 TBS apple cider vinegar

1 TBS maple syrup

1 TBS freshly grated ginger root

1 TSP tamari sauce

1 TSP miso paste

For the salad:

1 package kelp noodles, rinsed

1 red bell pepper, chopped

1/2 red onion, chopped

1/2 head red cabbage, grated or chopped

2 cups baby spinach, chopped

1/4 cup cilantro, finely chopped

1 mango, peeled and diced

1 avocado, cubed

slivered almonds for topping

hemps seeds, for topping


Combine the dressing ingredients in a high-speed blender and process until smooth.

Combine the kelp noodles, spinach, pepper, onion, cabbage, and cilantro in a large bowl. Add dressing and toss until combined. Top with mango, avocado, almonds, and hemp seeds. Add salt and pepper to taste.


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