Ingredients (3 servings)
Salad:
1 lb bag of kelp noodles, rinsed
1 cup carrots, shredded
1 large zucchini
2 mangos
Sliced scallions, for garnish
Cilantro, optional, for garnish
Organic Extra Firm Tofu, optional, for extra protein
Dressing:
1 garlic clove, minced
1/2 cup plus unsalted peanut butter
1/2 lime
2 tbs low sodium soy sauce
1 tbs toasted sesame oil
1/4 tsp crushed chili flakes
1 tbs Sriracha
2 tbs water
Directions:
1. Rinse the kelp noodles in water and drain in a colander. Place in a large mixing bowl.
2. Spiralize the zucchini using the spiralizer or shred it. Place in a bowl with the kelp noodles
3. To slice the mango, cut down the wide side of each mango. Scoop away the flesh using a spoon and slice into thin strips. Run your knife along the thin side of the mango. Use your spoon again to scoop the flesh away from the skin, then slice the flesh into thin strips. Place the mango in the bowl with the kelp and zucchini noodles.
4. To prepare the dressing, whisk all dressing ingredients together in a medium bowl. Pour over the salad and toss to combine. The kelp noodles will soften in a couple minutes in the dressing. Garnish as desired, with scallions, chopped peanuts and cilantro
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材料 (3份):
沙拉：
1磅袋海帶面, 沖洗乾淨
1杯紅蘿蔔, 切絲
1 個意大利瓜
2 個芒果
切碎的蔥, 裝飾用
香菜, 可選, 裝飾用
醬汁：
1 瓣蒜, 切碎
1/2 杯無鹽花生醬
半個青檸
2 大匙低鈉醬油
1 大匙烤芝麻油
1/4 茶匙碎辣椒片
1 湯匙是拉差
2 大匙水
做法：
1.海帶面用水簡單沖洗一下, 然後放入濾鍋中瀝乾。放入一個大攪拌碗中。
2. 使用螺旋器將意大利瓜螺旋化, 或切絲。與海帶麵一起放入碗中
3. 將芒果切片, 切掉每個芒果的寬邊。用湯匙把果肉挖出來, 切成細條。把刀沿著芒果薄的一面劃過。再次用湯匙將果肉從皮上挖下來, 然後將果肉切成細條狀。將芒果與海帶和意大利瓜麵條一起放入碗中。
4. 準備調味料時, 將所有調味料成分放入一個中等大小的碗中攪拌。倒在沙拉上, 攪拌均勻。海帶麵條在調味料中幾分鐘後就會變軟。根據需要裝飾, 用蔥, 切碎的花生和香菜