Rainbow Kelp Noodle Salad

Health Highlights

Ingredients

1/2 cup	Almonds, raw
1/2 cup	Water
1/4 cup	Lemon juice
2 tbsp	Apple cider vinegar
1 tbsp	Maple sugar
1 tbsp	Ginger, ground
1 tsp	Liquid aminos (or tamari/soy sauce)
1/2 tsp	Miso paste, white
1 package	Kelp Noodles, uncooked (rinsed thoroughly)
2 medium	Carrots (julienned)
1 medium pepper(s)	Red bell pepper (sliced very thinly)
1/4 medium head	Red cabbage (cored and grated or very thinly sliced)
3 cup	Baby spinach
1/4 cup	Cilantro (coriander) (chopped)
2 cup	Mango (chopped)
1 tbsp	Sesame seeds (for sprinkling)

Combine the almonds, water, ginger, apple cider vinegar, maple syrup, ginger, aminos, and miso in a blender or food processor and blend or process until smooth. Set aside.
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. Enjoy!

Calories 236

Calories from fat 98

Calories from saturated fat 9.1

Total Fat 10.9 g

Saturated Fat 1.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.0 g

Monounsaturated Fat 6.3 g

Cholesterol 0

Sodium 221 mg

Potassium 741 mg

Total Carbohydrate 31 g

Dietary Fiber 7.8 g

Sugars 19.3 g

Protein 7.5 g