BY @panaceas_pantry

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BY @panaceas_pantry

RAW VEG AND KELP NOODLE SALAD WITH TAHINI DRESSING. Simple and so fresh. I buy kelp noodles in the⠀health food isle at my local IGA. They’re an easy way to sneak seaweed in, and they’re a bit crunchy and fun. Have you tried them before?

Serves 4 -6 sides, or 2 mains.

2 cups (120g) fresh kelp noodles, rinsed

1/8 red cabbage, thinly sliced

2 medium carrot, peeled grated or sliced with a julienne peeler⠀

1 medium beetroot, peeled grated or sliced with a julienne peeler

1/2 block (175g) tofu

2 Tbsp sesame oil

1/2 red capsicum, seeds and stem removed and thinly sliced

1/4 cup roasted almonds, roughly chopped

large handful of fresh mint, (leaves only) roughly chopped

1/2 bunch coriander, washed, leaves only


1/4 cup hulled tahini

1/4 cup water

1 Tbsp tamari

2 tsp coconut sugar

1 Tbsp lemon juice

2 tsp apple cider vinegar


Begin by preparing the tofu. Press tofu by placing it between a layer of paper towels, then place a heavy weight on top of the tofu and set aside for 30 minutes. You can use a small heavy book, chopping board, or a container filled with water to create the weight.

Meanwhile, make the dressing by whisking all the dressing ingredients together in a bowl, and prepare all the salad ingredients as described in the ingredients list. Cut prepared tofu into 2 cm cubes. Heat a skillet over a medium flame, then add oil. Cook tofu until crispy, around 10 mins, tossing regularly.

While the tofu continues to cook, add all the prepared salad ingredients to a large bowl and toss well. Once teh tofu has cooked, add to teh salad alongwith the dressing and mix well. Serve immediately.