Eosinophilic Esophagitis Friendly Ginger-Lime Kelp Noodle Salad
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Learn more →Ingredients
4 servings
For the salad
- 12 oz kelp noodles
- 2 cups purple cabbage, thinly shredded
- 2 medium carrots, julienned or coarsely grated
- 1 english cucumber, halved lengthwise and thinly sliced
- 4 scallions, thinly sliced (green tops only)
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, torn
For the dressing
- 3 tbsp coconut aminos
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, plus more to taste
For soaking
- 1 tbsp fresh lime juice (for soaking noodles)
- 4 cups warm water (for soaking noodles)
For serving
- 1 tbsp toasted coconut flakes (optional)
Instructions
- 1
Rinse the kelp noodles under cold running water in a colander, then transfer them to a large mixing bowl. Add the warm water and 1 tbsp lime juice, submerging the noodles fully. Let them soak for 15 minutes, until softened and pliable with a slight tender chew — they will go from stiff and glassy to flexible and translucent.
- 2
While the noodles soak, whisk together the coconut aminos, 3 tbsp lime juice, olive oil, grated ginger, lime zest, honey, turmeric, and sea salt in a small bowl until the honey is fully dissolved and the dressing is uniform.
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