Rainbow Kelp Noodle Salad with Lemon Almond Ginger Dressing

Yield 4 servings

For the lemon almond ginger dressing:

  • 1/2 cup raw almonds, soaked for 1 hour, water reserved
  • 1/2 cup reserved soaking water
  • 1/4 cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon agave syrup
  • 1 teaspoon ground ginger
  • 1 teaspoon liquid aminos
  • 1/2 teaspoon organic white miso

For the salad:

  • 1 package of kelp noodles, rinsed thoroughly
  • 2 carrots, julienned
  • 1 red bell pepper, sliced very thinly
  • 1/4 head of red cabbage, cored and grated or very thinly sliced
  • 3 cups baby spinach
  • 1/4 cup chopped cilantro
  • 2 cups chopped mango
  • Chopped almonds for sprinkling
  • Sesame seeds for sprinkling

1. Combine the dressing ingredients in a blender or food processor and blend or process until smooth. Set aside.

2. Combine the kelp noodles, spinach, carrots, bell pepper, red cabbage, and cilantro in a large bowl. Add the dressing and toss until combined. Serve topped with mango, chopped almonds, and sesame seeds.

3. Enjoy!