I love Asian foods. Thai, Vietnamese, Japanese, Korean and Chinese are just some of my favourite Asian cuisine, after all I do live in Hong Kong and it's all around me! While there is a little preparation for the kelp noodles to tenderise them this is actually quite a simple dish to make and you can store it in the fridge and enjoy it the next day too. In addition to this salad, the aromatic flavours of this salad dressing pair very well with lightly steamed broccoli, or tossed into any green leafy salad, or as a dip with veggie crudités too.
To Make The Dressing
(Makes 1 Cup)
2 Tbsps Fresh Tamarind (or soft dates)
½ Garlic Clove
¼ Cup Lime Juice (or lemon)
11/2 Tbsps Tamari
½ Red Chilli
½ Lemon Grass Stalk (or ½ tsp dried ground lemon grass)
1 Tbsp Fresh Ginger Juice
1 Tbsp Almond Butter
1 Tbsp Sesame Oil
¾ Tbsp Coconut Nectar (or your favourite liquid sweetener)
¼ tsp High Mineral Raw Salt
To Make The Salad
11/2 Cups (120g) Kelp Noodles (rinsed very well and drained)
2 (500g) Cucumbers (peeled, seeded, thinly sliced on diagonal)
1/4 Cup (15g) Mint Leaves (chiffonade)
1/4 Cup (13g) Thai Basil Leaves (chiffonade)
1/4 Cup (24g) Coriander Leaves (finely chopped)
1 Cup (100g) Bean Sprouts
1/4 Cup (25g) Spring Onion (finely chopped)
2 (5g) Red Chillies (seeded, finely chopped, or less if you prefer less spicy)
Garnish (optional): Crushed walnuts, or almonds, or macadamia nuts, or cashews – whatever you prefer along with some chopped coriander.
In a medium size glass bowl, soak kelp noodles in ¼ Cup lemon juice and warm water just to cover for 30 minutes, or while you make the dressing (to speed this process up, place into your dehydrator at 115F for 15 minutes.) Rinse well under filtered water to remove lemon. Drain very well and place them back into a dry bowl. This will tenderise your kelp noodles and prepare them for the dish.
In a high speed blender, blend all ingredients until creamy smooth and well incorporated. Pour ½ Cup only of the salad dressing over kelp noodles and allow to marinate for 10 minutes. You can store the remaining dressing in the fridge to use over your salads, or lightly steamed greens at a later date.
In a large bowl, combine and toss all salad ingredients together. Add in marinated kelp noodles and sauce and mix well.
Serve with crushed nuts on top.