Prep and cook time: 20 minutes Serves 6-8
1 bag kelp noodles
1 1-inch piece ginger, peeled and minced
1 clove garlic, minced
2 large carrots, shredded
1 cucumber, seeded and shredded
2 cups fresh cilantro, roughly chopped
½ cup fresh mint, julienned
1 orange, juiced
1 lime, juiced
3 tablespoons tamari or coconut aminos
¼ cup avocado oil
Put whole bag of kelp noodles in hot boiling water for 3 minutes. Drain and rinse in cold water. Set aside to cool.
Combine juices, tamari, garlic, and ginger. Whisk avocado oil into liquid mixture. Pour over cooled kelp noodles, add chopped cilantro and mint, and combine thoroughly. Add carrots and cucumbers. Taste; add more tamari if desired.
