Rainbow Kelp Noodle Salad with Lemon Almond Ginger Dressing

A colorful and healthy salad with kelp noodles, fresh veggies, and a lemon-almond ginger dressing that is really zesty. This rainbow-colored salad is not only nice to look at, but it's also full of flavors and textures that will make your taste buds happy.

Ingredients:

• 2 cups kelp noodles
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup yellow bell pepper, thinly sliced
• 1/2 cup green bell pepper, thinly sliced
• 1/2 cup carrot, julienned
• 1/2 cup purple cabbage, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup sliced almonds
• 2 tablespoons sesame seeds
• 1 lemon, zest and juice
• 3 tablespoons almond butter
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 tablespoons water
• Salt and pepper to taste

Instructions:

First, wash the kelp noodles under cold water and let them drain completely

The red bell pepper, yellow bell pepper, green bell pepper, carrot, purple cabbage, and cilantro leaves should all be put in a large salad bowl

Spread the almond and sesame seeds out in a small skillet

Heat it over medium-low heat and toast them until they turn golden brown

Take it off the heat and set it aside

Making the dressing: In a different bowl, mix the lemon zest, lemon juice, almond butter, ginger that has been minced, soy sauce, honey, and water

Add pepper and salt to taste

Place the salad ingredients in a bowl

Add the lemon almond ginger dressing

Toss the salad ingredients together until they are well covered

To make the salad crunchier and taste better, sprinkle the toasted sesame seeds and almonds on top

Rainbow Kelp Noodle Salad is ready to be served right away