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Sea Tangle Noodle Company

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CRUNCHY KELP NOODLE SALAD WITH CABBAGE AND PEANUT SAUCE
12 ounces Kelp Noodles, rinsed, drained and cut to size
1 head white cabbage, thinly shredded
2 carrots, thinly shredded
1 package of wonton skins, sliced thin and fried, reserve some for garnish
2 green onions, thinly sliced
½ cup smooth natural peanut butter
¼ cup rice wine vinegar
1 tablespoon water
Pinch red pepper flakes
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon sugar
¼ cup chopped cilantro leaves

Combine Kelp Noodles, cabbage, carrots, crunchy and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, soy sauce, and sugar in a bowl. If the dressing is still too thick you may add more water. Toss the cabbage mixture with the peanut sauce and place on a large platter. Top with chopped cilantro.


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