Summary of Crunchy Kelp Noodle Salad – Dr. Mark Hyman:
This salad is a healthy meal prep option that includes kelp noodles, a gluten-free and low-carb option that is high in iodine and antioxidants. The salad also includes edamame, carrots, red cabbage, kale, cucumbers, and mint, topped with cashews and a sesame vinaigrette dressing. The recipe and nutritional analysis are provided.
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Kelp Noodle Salad Recipe: Overflowing with Color and Nutrients
If you’re looking for a healthy and tasty meal prep option, try this kelp noodle salad recipe. It’s packed with colorful veggies and a nutrient-rich base of kelp noodles. The best part? It’s gluten-free and low-carb!
What are Kelp Noodles and Why Should You Include Them in Your Diet?
Kelp noodles are made from raw kelp seaweed that has been stripped of its outer layer. They’re a great alternative to traditional flour noodles for those who are gluten-free. These noodles are low in calories, including carbohydrates and fat. Kelp noodles are a great source of iodine, which is essential for your thyroid gland. The thyroid gland produces hormones that regulate your metabolism.
Ingredients
This salad requires a few unique ingredients, but they’re worth the effort. Here’s what you will need:
Kelp Noodles:
– 1 package (12 ounces) kelp noodles
– 1 lemon, juiced
– 1 tablespoon baking soda
– Hot filtered water
Vegetables:
– 1 cup edamame
– 1 cup carrots, shredded
– 2 cups red cabbage, shredded
– 2 cups kale, shredded, thick stems removed and lightly packed
– 2 Persian cucumbers, shaved into thin strips using a vegetable peeler
– ¼ cup fresh mint leaves
– ⅓ cup dry roasted cashews
Optional Dressing:
– ¼ cup apple cider vinegar
– ¼ teaspoon sea salt
– 2 tablespoons coconut aminos
– 2 tablespoons toasted sesame oil
– 3 tablespoons olive oil
Method
Preparing this salad is a breeze, and it only takes about 30 minutes! Here are the steps you need to follow:
1. In a large bowl, add lemon juice and baking soda, then let it fizz. Remove kelp noodles from packaging and transfer them into the bowl, along with enough boiling water to cover the kelp. Let it rest in the bowl for at least 15 minutes while preparing the salad components.
2. Prepare all the salad components, set them aside or prepare them in the refrigerator if serving the salad later. Place cashews onto a flat surface and crush them using the bottom of a cup or roughly chop them with a knife, then set aside. For the dressing, use my Sesame Vinaigrette or mix together the option above in a small bowl and set aside.
3. To assemble the salad, strain the liquid from the kelp noodles and rinse them with cold water. Place them in a colander and make sure they’re dry. Transfer the dry kelp noodles into a mixing bowl and add the dressing, toss to coat.
4. Combine the kelp with all of the vegetables and mint, then toss to combine.
5. Serve with crushed cashews on top and extra mint for garnish, if desired.
Nutritional Breakdown
This salad is not only delicious, but it’s also packed with nutrients that your body needs. Here’s a breakdown of what you can expect:
– Calories: 323
– Total Fat: 25g
– Saturated Fat: 4g
– Cholesterol: 0mg
– Sodium: 352mg
– Carbohydrates: 20g
– Fiber: 6g
– Sugars: 8g
– Protein: 9g
– Net Carbs: 13g
Conclusion
If you’re looking for a healthy and tasty meal prep option, this kelp noodle salad recipe is perfect for you. It’s packed with colorful veggies and a nutrient-rich base of kelp noodles. Plus, it’s gluten-free and low in carbs. Give this recipe a try, and you won’t be disappointed!
