Red HOT Slaw
with Kelp Noodles
Ingredients:
1 Red Cabbage
5 Carrots
1 Red Onion
2 cups of Edamame
a handful of Parsley
1 - 12oz bag of Kelp Noodles
Dressing:
1 teapoon Ginger
1 teaspoon Garlic
2 tablespoons of Sesame Oil
1/4 cup of Rice Wine Vinegar
1 tablespoon of Tamari
1 teaspoon of Cracked Red Pepper
1 teaspoon of Coconut Sugar (or sweetener of choice)
with Kelp Noodles
Ingredients:
1 Red Cabbage
5 Carrots
1 Red Onion
2 cups of Edamame
a handful of Parsley
1 - 12oz bag of Kelp Noodles
Dressing:
1 teapoon Ginger
1 teaspoon Garlic
2 tablespoons of Sesame Oil
1/4 cup of Rice Wine Vinegar
1 tablespoon of Tamari
1 teaspoon of Cracked Red Pepper
1 teaspoon of Coconut Sugar (or sweetener of choice)
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Directions:
Take the kelp noodles out of the bag and rinse them off. Soak them in a bowl of water for a few hours, this will soften them up to eat. They do not need to be cooked.
Mix all the ingredients for the dressing.
Prepare the edamame by boiling water and cooking them for 4-5 min. Rinse them in cold water. Pop them out of their pods. You can also steam them if you prefer.
Shred the cabbage, carrots, onion and parsley.
In a big bowl, combine all the vegetables, noodles, edamame and dressing together. Toss well.
Serve with Avocado slices.
Take the kelp noodles out of the bag and rinse them off. Soak them in a bowl of water for a few hours, this will soften them up to eat. They do not need to be cooked.
Mix all the ingredients for the dressing.
Prepare the edamame by boiling water and cooking them for 4-5 min. Rinse them in cold water. Pop them out of their pods. You can also steam them if you prefer.
Shred the cabbage, carrots, onion and parsley.
In a big bowl, combine all the vegetables, noodles, edamame and dressing together. Toss well.
Serve with Avocado slices.
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