This refreshing dish combines crisp vegetables, aromatic herbs, and a creamy peanut dressing for a harmonious blend of textures and tastes. Packed with nutrients, it’s a satisfying and wholesome choice for those seeking a flavorful and colorful salad that will brighten any meal.
Health Benefits – low sugar
Prep: 20 Minutes
1 (12-ounce) package kelp noodles
½ cup shredded carrots
2 cups shredded red cabbage
5 scallions, thinly sliced (green part included)
6 leaves romaine lettuce, chopped
½ cup cooked edamame
Sunflower seed sprouts
Peanuts for garnish (optional)
¼ cup all natural peanut butter
2 Medjool dates, pitted
1 garlic clove
1 Tbsp toasted sesame seeds
¼ tsp chili flakes (optional)
Juice from a large lime
¼ tsp cumin
1 small piece of ginger
¼ cup water
1 Tbsp chopped cilantro
- Place all ingredients except cilantro in a high-speed blender and blend until smooth.
- Add cilantro and briefly mix, keeping the cilantro in pieces rather than blended into the sauce.
- Place all ingredients except peanuts in a large bowl and toss well to mix.
- Add dressing and toss until well coated. Sprinkle 1 tablespoon of peanuts on each serving, if desired.
You can substitute any other sprout for the sunflower sprouts.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 13 Sep, 2023.Print