This is such an easy, yummy, crunchy, bright, spicy, Asian salad. It’s totally plant-based and very Sharzad friendly because you can eat buckets of it and not feel guilty! I was on a kelp noodle kick recently since they are zero points on Weight Watchers and I like to trick my mind into thinking I’m actually eating noodles. I’m so over this baby weight. Like get off my body. I don’t want you, I don’t like you and I certainly don’t need you. The ingredients and directions are below along with a video. Enjoy!
Ingredients:
Kelp Noodles (Any kind of noodle works great. You can find them at Whole Foods or an Asian Grocery store)
Persian Cucumber
Carrots
Red & Yellow Bell Peppers
Cilantro
Ginger
Jalapeño
Spicy Peanut Dressing (I got mine from Trader Joe’s, but you can use any dressing you like)
Salt to taste
Directions:
Wash and chop all the veggies and noodles, mix together, add dressing and ENJOY!
*Food photography by Rica Blue