This dish is a healthy take on Pad Thai, only it’s completely raw and loaded in ingredients to give your metabolism a kick start – including those low-cal, fat-burning Kelp Noodles!
For the Dressing
Ingredients:
¼ teaspoon toasted sesame oil;
½ cup macadamia nuts;
½ cup coconut milk;
1 tablespoon coconut oil;
1-inch piece fresh ginger, minced;
1 garlic clove, minced;
½ teaspoon ground cumin;
1 tablespoon tamari;
¼ teaspoon paprika;
¼ teaspoon cayenne pepper;
2 tablespoons lime juice;
Directions:
For the Dressing, pour coconut milk, sesame oil, macadamia nuts, coconut oil, ground cumin, tamari, paprika, cayenne pepper, lime juice and minced garlic into a blender and blend.
For the Salad
Ingredients:
1/3 cup goji berries;
1 (12-ounce) bag kelp noodles;
2 cups sunflower sprouts;
1 large carrot, julienned;
2 scallions, thinly sliced;
1 cup napa cabbage;
1 golden beet;
1 cup fresh cilantro leaves;
½ cup almonds, coarsely chopped
Directions:
Rehydrate goji berries in 1 cup water for 10 minutes. In a large bowl, toss all ingredients together along with enough dressing to lightly coat noodles. Add goji berries and sunflower sprouts. Chop scallions, napa cabbage, carrots and sunflowers. Peel beet and cut into sprials using your Spirooli.
Looks and sounds delicious!! We’ll be trying this very soon!
Looks and sounds delicious!! We’ll be trying this very soon!!
Great! Let me know how you like it!
This is delicious and has great textures. The only thing I’m not too keen on is the cilantro (called coriander here in Australia). I couldn’t locate any golden beet here or sunflower sprouts so I just substituted them for snowpea sprouts. Do they have the same benefits?
I LOVED the creamy sauce. It has a great flavour and brings the dish together really well. I had never heard of kelp noodles before but quite like them.
Thanks for the recipe Peggy. Looking forward to trying more.
That’s great! Thanks Dimitra – so glad you liked the recipe!!
Really liked the sauce. Substituted macadamia nuts for cashews.
Wasn’t too thrilled with the texture of the noodles when the dish was first made, but after a day or two in the fridge, they softened a bit and once the flavours melded, then it was delicious.
I Used a red beet, so the whole thing turned a reddish pink color which was interesting.
Love your recipes.
Thx
Yes, it’s definitely one of those recipes that get better and better in the fridge!
looks i be makin this soon
could you please list the calories in each dish ?