A fresh summer salad using mineral-rich Kelp Noodles, which are low carb/calorie, gluten/fat-free and ready to eat- no slaving over a hot stove for this noodle salad!
Makes 2 Mains or 4-6 Entrees
1 pack of Kelp Noodles (340g)
1 pack of Tofurkey Smoky Maple Marinated Tempeh
1 Red Capsicum
1/2 Red Onion
2 handfuls Baby Spinach
1 Handful Coriander
1 Tbs Olive or Coconut Oil
1 Tbs Black Sesame Seeds
2 Tbs Peanut Butter
2 Tbs Sweet Chilli Sauce
1 tsp Miso Paste+
1-2 Tbs of Water
Rinse Kelp Noodles in Warm Water and drain well.
Prep your veggies. Use a julienne peeler to make noodles with the Carrot and Zucchini. Thinly slice Capsicum and Onion. Chop Baby Spinach and remove stems from the Coriander.
Put dressing ingredients in a small bowl and mix well with a fork.
Place Kelp Noodles and sliced veggies in a large mixing bowl and pour over dressing. Use tongs or your hands to toss the salad until it is combined well.
Heat Oil in a large fry pan over a medium heat. Cook Tempeh for 1-2 minutes each side until golden Brown. Let it cool for a few minutes and crumble with your hands.
Transfer salad to your serving dish/dishes and sprinkle the crumbled Tempeh and Sesame Seeds on top.
*if you are unable to find the Tofurkey Smoky Maple Tempeh you could try a mix of Tamari Soy Sauce or Coconut Aminos, Liquid Smoke and Maple Syrup. A tsp of each should be plenty. Leave Tempeh to marinate for at least 1 hour before cooking.