Mixed Sprouts and Kelp Noodle Salad
The sprouts give this salad a crunchy texture and the kelp noodles lend a slightly salty flavor.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 3 quarts mixed sprouts
- 4 orange peeled and sliced
- 3 cups kelp noodles drained and put on paper towels to dry
- 1/2 cup citrus-tahini dressing
- 1/2 cup hazelnuts toasted
- Carbohydrate 31.3689330688967 g
- Cholesterol 0 mg
- Fat 51.1687275075945 g
- Fiber 15.5005557274565 g
- Protein 13.5984559940382 g
- Saturated Fat 3.76640729890462 g
- Serving Size 1 1 Serving (153g)
- Sodium 2.08091196684458 mg
- Sugar 15.8683773414403 g
- Trans Fat 2.34912373415535 g
- Calories 595 calories
Put the sprouts, oranges, kelp noodles, and dressing in a large bowl. Toss gently (avoid crushing the sprouts) until well combined. Spoon into salad bowls and sprinkle with the hazelnuts. Serve immediately.
