Mixed Veggie and Kelp Noodle Salad Recipe
Try this Mixed Veggie and Kelp Noodle Salad Recipe recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
vegan
vegetarian
pescatarian
- 1/4 cup chopped parsley
- 1 shallot, chopped
- 2 carrots, shredded
- 1 package of kelp noodles rinsed thoroughly (sea tangle is a brand i like a lot)
- 2 stalks of celery chopped finely
- 1 red bell pepper sliced very thinly
- 3 cups baby spinach or baby kale
- 1/4 cup of black sesame seeds
- 1 tbs. udo’s omega 3 oil or olive oil
- 2 tbs. tamari (for dressing on salad)
- Carbohydrate 5.01576500020334 g
- Cholesterol 0 mg
- Fat 0.195870000025377 g
- Fiber 1.63614995585552 g
- Protein 0.704835000095406 g
- Saturated Fat 0.0251735000042403 g
- Serving Size 1 1 Serving (66g)
- Sodium 25.9630000017989 mg
- Sugar 3.37961504434782 g
- Trans Fat 0.0908820000076775 g
- Calories 23 calories
Combine all the ingredients in a bowl. Add the dressing of Udo’s or olive oil and tamari and toss until combined.Enjoy!Notes: Be sure to always rinse the kelp noodles well with warm water before using and I like to roughly chop them so the strands aren't so long and hard to eat!
