This wonderful dish is a good source of calcium needed for the maintenance of strong, healthy bones and for proper heart and nerve function. It also supplies a good dose of magnesium and potassium to help regulate blood pressure, iodine an essential mineral that plays a major role in thyroid function and metabolism, protein and heart-healthy mono-unsaturated fats.
Serves: 4
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Sauce
- ½ cup coconut cream
- 4 tbsp 100 per cent almond or peanut butter
- 1 tbsp honey or maple syrup
- 2 tbsp tamari
- 1 tsp ground coriander
- 1 tbsp raw ginger, grated
- Juice 2 limes
- 1 shallot, sliced
- 1 medium carrot
- 1 medium zucchini
- 1 × 450g pkt kelp noodles, rinsed
- ¼ small red cabbage, finely chopped
- Small handful coriander, roughly chopped
- 2 tbsp raw almonds, roughly chopped
Method
- Place all sauce ingredients in food processor and blend until a smooth well-combined sauce.
- Using a Julienne peeler, peel carrot and zucchini into long strips. If you don’t have a Julienne peeler you can use a Mandolin slicer or spiral cutter.
- Place noodles, carrot, zucchini, cabbage, and coriander in a large bowl and gently toss.
- Pour sauce over vegetable and noodle mix and toss gently.
- Place in a large serving bowl and top with almonds.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
