I have a confession… I’m not a huge fan of eating raw vegetables. Too cold. Too crunchy. Too raw. Now, see, I LOVE vegetables, I just generally prefer them cooked. Roasted vegetables. Grilled vegetables. Fermented vegetables (which technically are still raw). Vegetables pureed into soups. Vegetables added to meatballs.
Anyway, once the warm weather hits in Montana, and there are about 2 weeks of heat, I’m all about the raw vegetables for a short time. This bright salad is perfect for that time. Loads of colorful vegetables, a bright dressing, and enough grilled chicken to make it a meal.
I tried kelp noodles at a Weston Price Conference years ago, and they just recently started turning up in my grocery store again. In this recipe I used the brand Sea Tangle. They don’t taste like sea weed at all, but rather take on the flavor of the sauce and just give some texture, interest, and are a replacement for pasta salad.
We soak the kelp noodles in warm water with a little lime to soften them a little more, and cut into our desired length with a sharp knife.
Another alternative, but not GAPS or SCD legal, is the Miracle Noodle, which is also low carb and is made from yams.
In either case, you can omit the noodles from this recipe but they are a fun addition.
The almond-lime dressing has quite a few ingredients, but it whisks together quickly. You can even combine all the dressing ingredients in a blender and puree and pour- so fast!
If you have allergies to nuts, tahini (sesame seed paste) can be used in place of the almond butter.
Bright vegetables are so fun to work with. By slicing the green onions into thin rounds, cucumbers and peppers into thin strips, and carrots into tiny cubes we get a variety of texture, flavor, and color. To save time with all the slicing, use the slicing blade on a food processor to thinly slice the green onions, yellow and red peppers, and cabbage.
- 2 cups sugar snap peas, coarsely chopped
- ¼ purple cabbage, thinly sliced
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 2 carrots, cut into tiny cubes
- 3 green onions, just the white and light green parts, thinly sliced
- 1 cucumber, seeds removed and cut into thin strips
For the Kelp Noodles
- 1 package Kelp Noodles
- 2 quarts warm water
- 1 lime, juiced
For the dressing
- 3 tablespoons almond butter
- ⅓ cup coconut amios
- ½ teaspoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon apple cider vinegar
- ½ inch fresh ginger, finely diced
- 2 cloves garlic, crushed
- 2 teaspoons Tobasco sauce or other hot sauce
- 1 lime, juiced
- 2 tablespoons sesame oil if cooking on stovetop
- 1 pound chicken tenders or boneless/skinless chicken
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- Slice veggies as indicated above. Place in a large salad bowl.
- To prepare kelp noodles, open kelp noodle package and dump out water.
- Place kelp noodle 'block' on cutting board and cut through with a large knife. I like to cut into quarters.
- Place cut kelp noodle block in a mixing bowl and cover with warm water. Squeeze lime juice over water and allow to soften while you prepare the Almond-Lime Dressing.
- Mix all dressing ingredients in a blender or with a whisk. Reserve until after the salad is put together.
- To cook the chicken, sprinkle both sides with salt and pepper, add sesame oil to a skillet and cook over medium-high heat for 7-10 minutes on each side or until golden brown and cooked through.
- Alternatively, grill over a hot grill after seasoning for 5-8 minutes on each side, again until cooked through.
- Remove chicken and set aside to cool.
- Drain kelp noodles after 10-20 minutes soaking in the water. Add to the vegetables and toss with your hands or salad tongs.
- Cut chicken in bite-sized pieces and add to salad.
- Add dressing and toss again.
- Serve now or chill, covered overnight.
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