Summertime Lime Noodle Salad

SUMMERTIME LIME NOODLE SALAD

My last homemade meal before a few weeks in CA and I wanted something super clean and delicious since I won't be in the kitchen for a bit. This was the perfect summer meal - clean, bright, and fresh. Totally easy to throw together, just make sure you have the right ingredients on hand. Serves 3. 

INGREDIENTS:

1 purple cabbage, shredded on the mandoline 
2 persian cucumbers, chopped
4 green onions, chopped
½ fresno chile, chopped
Carrots, sliced thin on the mandoline, then julienned 
Cilantro, coarsely chopped
Shrimp, sautéed and chopped 


Kelp Noodles:
2 (1lb) packages kelp noodles
2 tsp baking soda
1 lemon, juiced
6 cups hot water


Sesame Dressing:
1 lime, juiced
1 garlic clove, germ-removed and chopped 
1½ tsp sesame oil
2 Tbsp rice wine vinegar 
A handful of cilantro
A touch of honey (I like Nette
JF Spicy Salt, to taste
Avocado oil 

TOPPINGS:

Fresno chile, chopped
Cilantro, chopped
Cashews, chopped
Mint, chopped
Chili sesame oil, to taste (I like Trader Joe’s)
JF Spicy Salt, to taste

PROCESS:

Kelp Noodles
Open and drain the kelp noodles. Place them in a large bowl; add the baking soda and lemon juice. Pour over 6 cups of hot water and mix well. Let soak for 10 minutes until tender; then rinse and drain.


Sesame Dressing
In a blender, add the lime juice chopped garlic, sesame oil, rice wine vinegar, cilantro, honey, JF Spicy Salt, and avocado oil. Pulse to reach your desired consistency. Adjust seasoning to taste. 


Summertime Lime Noodle Salad
In a large bowl, using the softened kelp noodles as a base, begin to work in your shredded cabbage, chopped cucumber, green onion, fresno chile, carrots, and cilantro. Dress with the sesame dressing and toss to combine. 


Transfer to your dishes to plate. Top with our chopped, sautéed shrimp, extra fresno chile, cilantro, cashews, and mint. Finish with a touch of chili sesame oil and JF Spicy Salt. Enjoy!