No meat, heat or peanuts in this one. It’s really like a pad thai salad.
I’ve been eating kale slaw with avocado and hemp seeds for months now, almost every single day. I still love it, but sometimes wish there was an alternative I could enjoy just as much, with just as much healthy fat and low-carb-ness. I think this is it.
This recipe is my tweak on the one by Vegangela. My version serves 2 big meals, or 3 standard meals.
You can use maple syrup instead of the coconut sugar, but if you do use coconut sugar, I recommend letting the sauce sit for a while in the fridge so the granules melt in.
For the salad:
1 zucchini, turned into zoodles with a vegetable spiralizer
1 carrot, turned into noodles with a vegetable spiralizer
2 cups shredded kale
2 shallots, sliced thinly sliced
1 cup cauliflower florets (I didn’t add this on this occasion, but it’s a nice addition)
1/4 cup of chopped fresh coriander leaves
half 400g packet of kelp noodles
about 15 snow peas, sliced thinly
For the sauce/dressing, whisk the following together, let it sit so the coconut sugar melts in, and then just add in the salad ingredients and combine well:
2 tbsp tahini
2 tbsp almond butter (raw if available)
2 tbsp tamari
1 tbsp coconut sugar
1 tbsp lime juice
1 small clove garlic, minced
1/2 tsp freshly grated ginger
(I’d like to also try adding 1 tbsp sesame seeds, and using the Bamix so they blend into the sauce smoothly, for extra nutty flavour)
This would make a great picnic, on-the-road, or BBQ salad.