Rainbow Kelp Noodle Salad with Lemon Almond Ginger Dressing

By Keepin’ It Kind
Yield 4 servings

Ingredients:

For the lemon almond ginger dressing:

• 1/2 cup raw almonds, soaked for 1 hour, water reserved
• 1/2 cup reserved soaking water
• 1/4 cup lemon juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon agave syrup
• 1 teaspoon ground ginger
• 1 teaspoon liquid aminos
• 1/2 teaspoon organic white miso

For the salad:

• 1 package of kelp noodles, rinsed thoroughly
• 2 carrots, julienned
• 1 red bell pepper, sliced very thinly
• 1/4 head of red cabbage, cored and grated or very thinly sliced
• 3 cups baby spinach
• 1/4 cup chopped cilantro
• 2 cups chopped mango
• Choppedalmonds for sprinkling
• Sesame seeds for sprinkling

Method:

1. Combine the dressing ingredients in a blender or food processor and blend or process until smooth. Set aside.
2. Combine the kelp noodles, spinach, carrots, bell pepper, red cabbage, and cilantro in a large bowl. Add the dressing and toss until combined. Serve topped with mango, chopped almonds, and sesame seeds.
3. Enjoy!