Kelp Noodles & Date Mustard Dressing
DIFFICULTY: Moderate
EQUIPMENT: Blender
SERVINGS:
SUITABLE FOR: Raw, Vegan, SoyFree, Gluten Free
This nutrient dense meal using everybody's favourite raw noodle's, kelp Noodles is a delicious way of getting in your sea veggies!
Teamed with a dressing that is a fun spin on honey mustard dressing, which isn’t a vegan dish. The dates add a wonderful thickness and caramel overtones! Of course, if you prefer to sub the dates for Honey, it is perfection!
INGREDIENTS:
-> 1.5 servings by package directions of Kelp Noodles
-> 1 oz Dulse Strips
-> 1/2 Cucumber
-> 5-6 pitted dates (or alternative sweetener such as Raw Honey or Coconut mectar to sweeten)
-> 1/3 cup hemp, or olive oil
-> 1/3 cup dijon mustard
-> 1/4 cup apple cider vinegar
-> 1/3 cup filtered water
-> Himalayan Salt and pepper to taste
DIRECTIONS
For the Noodles:
Way 1: Take the serving of Kelp Noodles and give them a good rinse, place in a bowl, and squeeze half a lemon's juice in them, toss and leave to soften while you make the dressing.
Way 2: Warm some water over the stove until it’s still cool enough to touch, but quite warm. Soak the noodles in the warm water for a few minutes, till they’re warmed up. Strain them.
Pre-soak the Dulse pieces in some filtered water if you prefer to reduce the sodium. If not, then simply add to serving bowl.
With a veggie peeler, slice vertically while you keep turning the cucumber half so your left with paper thin fettucine like cucumber shavings.
For the Date Mustard Dressing:
Yields 1 1/2 cups
Blend all ingredients in a high speed blender. Season to taste
Will keep in the fridge for at least a full week.
To Assemble the Dish:
Toss the noodles with the cucumbers and dulse. Pour about 3-4 tbsp dressing over them, and serve!
