Another month, another Paleo Pen Pals recipe! I don’t post a lot of salads on this site, in fact, this may be the first one ever. Anyway, my match Lissa (check out her Pinterest boards!) sent me kelp noodles as the October challenge ingredient, and although I was a bit nervous because I’ve never had any experience with them before, this cold Asian noodle salad came out wonderfully.
I put together an ingredient list last night, darted down the road to Whole Foods this morning to pick up the supplies, then squeezed in a Crossfit WOD before throwing the Asian noodle salad together. I made it through this Crossfit WOD alive, specifically.
I don’t go to Saturday Crossfit workouts often, and as though to punish me for my tardiness, this one was a doozy. Can we talk about pushups for a minute? Coaches throw them into programming like they’re nothing, and the way men pump them out? It’s like someone asking me to do 30 air squats: easy peasy. Except pushups definitely are a different thing altogether… as in, REALLY STRENUOUS. Oh, and then there were burpee box jumps next, which added insult to injury by loading extra-strenuous pushups on top of the regular pushups!
Anyway, I endured a killer workout this morning but a cool, crunchy, spicy Asian noodle salad was just the thing to calm me down. This recipe happens to be Paleo, vegan and raw! Yummmmm.
Asian Noodle Salad
A crunchy salad of vegetables and kelp noodles in a light, spicy dressing.
Rinse kelp noodles and submerge them in water while you prep the rest of the salad.
Thinly chop the napa cabbage, starting at the head and woking toward the base. Place in a large mixing bowl.
Thinly slice the purple cabbage into strips, then wash and dice the green onions. Add to the napa cabbage.
Carefully remove the bell peppers' stem by cutting in a circle around it, then extracting the top and seeds. Thinly slice and add to the mixing bowl.
Roughly chop the cilantro, spinach and add to the other vegetables. Top with the bean sprouts and noodles, then mix well.
To make the dressing, combine the oil, coconut aminos, sesame oil, salt and honey in a blender. Squeeze the 1/4 lime into the blender, too.
Roughly chop the serrano pepper, ginger and garlic, then add to the rest of the dressing ingredients in the blender.
Puree until completely smooth, then drizzle over the vegetables and noodles. Toss to coat, then top with sesame seeds and serve.
I've provided exact measurements for the ingredients, but play around with crunchy vegetables in different combinations. Carrots instead of peppers, or add mushrooms and top with cashews. The possibilities are endless!