Salad:200g kelp noodles
1 tablespoon dulse flakes
1 cup of shredded carrot (I used orange, yellow and purple for colour)
1 radish
12 snow peas
Thinly sliced red onion, add enough to your taste
A few teaspoons of sesame oil
2 tablespoon black sesame seeds
Sauce:
1 avocado
½ cup freshly squeezed orange juice
2 tablespoons tahini
2 tablespoons of dulse flakes
1 tablespoon sesame oil
1 clove of garlic, minced
1-2 inches (depending on your taste) of fresh ginger, peeled and minced
¼ teaspoon flaky sea salt
Freshly cracked pepper
First, put the kelp noodles in a bowl of water for 10 or 15 minutes while you prepare the rest of the meal.
Then, rinse and drain them, and gently untangle with your fingers. Pull them apart into threads, you can even use kitchen scissors to cut them into more manageable strands. Toss them with the sesame oil and the dulse flakes and arrange on a plate
Layer the shredded carrot, radish, onion and snow peas over the kelp noodles
For the sauce, simply add everything to the blender till nice and creamy, then pour over the noodles
Sprinkle lots of crunchy black sesame seeds over the top and serve
