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Sassy Sea Kelp “Noodle” Salad With Peanut–Red Pepper Dressing

by Sandy Todd Webster on Aug 22, 2012

Food for Thought

The last day of summer may be just around the corner, but this savory and spicy salad’s complex flavor layers and satisfying crunch will help you hold onto the last rays of sunshine well into autumn. Try this as a stand-alone lunch salad or as a crunchy side to a lean grilled protein.

Sea kelp “noodles” are made from raw sea kelp, sodium alginate (sodium salt extracted from a brown seaweed) and water. Fat-free, gluten-free and super low in carbohydrates and calories, this versatile and neutrally flavored food will give you a broad spectrum of creative possibilities in the kitchen: think salads, stir-fries, hot broths and casseroles to start. The noodles contain a rich source of trace minerals, including iodine, which kelp is well known for. Look for them near the vegetarian and tofu products in your health food store’s cold case. Serves two as a main dish; six as a side salad.

The Salad

3 x 4-ounce packages of sea kelp “noodles”

1 red, orange or yellow bell pepper, julienned

in ¼-inch thick strips

1 cup carrots, shredded, or broccoli salad,

shoestring style

1 bunch scallions, sliced thinly

1 bunch cilantro, finely chopped

lime wedges

½ cup peanuts, rough-chopped, for garnish

The Dressing

¼ cup peanut butter (preferably 100% fresh,

no preservatives)

2 tablespoons (tbsp) agave nectar or honey

1½ tbsp lemon or lime juice, freshly squeezed

½ lime rind, zested

1 tbsp apple cider vinegar

2 teaspoons (tsp) tamari, soy sauce or Bragg®

Liquid Aminos

1 tsp hot red pepper flakes

Drain kelp noodles in colander and squeeze out excess water (or pat dry with paper towel). Chop noodles into segments for easier handling and eating. Combine first five salad ingredients in large bowl and toss lightly. In blender, combine all dressing ingredients and process until well mixed. If too thick, add water in small increments until desired consistency is achieved. Pour dressing over salad and toss until it is well coated. Serve with lime wedges and sprinkle peanuts on top.

Source: Original recipe by Sandy Todd Webster, IDEA Fitness Journal's editor in chief.

IDEA Fitness Journal, Volume 9, Issue 9

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© 2012 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.

About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.