Kelp noodles are nice and crispy and give you the sea vegetables without the fishy taste
Salad Ingredients:
12 oz kelp noodles
2 c carrot matchsticks
1 c shredded green cabbage
2 celery stalks thinly sliced on a diagonal
Dressing Ingredients:
2 T maple syrup
1-1/2 T coconut aminos
1 t brown rice vinegar
1 T freshly squeezed lime juice
1 (1-inch) piece fresh ginger grated and squeezed (reserve the juice, about ½ t and discard pulp)
Garnish with 1 cup chopped almonds
to make the salad rinse the noodles, drain and cut into 3-inch lengths
transfer the noodles to a large glass bowl
add the carrots, cabbage and celery
to make the dressing, put the syrup, tamari, vinegar, lime juice and ginger juice in a jar and shake (or use small bowl and whisk)
pour the dressing over the noodles and vegetables and toss gently to combine
garnish with the chopped almonds