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I’ve recently discovered kelp noodles and I’m pretty smitten. I’ve seen them in Wholefoods for months now, and just passed by thinking not really knowing what on Earth I would do with them. Then, today I was rummaging around the tofu section, saw them again and noticed what it said on the packet: “Great in Salads”. I wasn’t entirely convinced, especially when I saw my husband’s expression when he caught a glimpse of them in the fridge, but I carried on regardless. The result was a divinely crunchy, light and tasty salad – I’m hooked.

It took me all of 8 minutes to make:

Serves 2

I packet of kelp noodles

1 large carrot

1 large Persian cucumber

6-8 Romaine leaves

1/2 ripe avocado

A handful of fresh cilantro, chopped


1/4 cup miso

2 tbsp rice vinegar

2 tbsp soy sauce

2 tbsp sesame oil

1/2 tsp minced fresh ginger

Wash and dry the lettuce leaves and arrange them on a plate.

Cut the carrot and cucumber into thin matchsticks.

Rinse the kelp noodles under cold water and drain.

Blend the dressing ingredients and add a little water if it seems too thick.

Dress the noodles and add the carrots and cucumber.

Pile the noodles on top of the lettuce leaves and top with sliced avocado and chopped cilantro.

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