Raw Asian Creamy Kelp Noodles
Recipe courtesy of Kimberly Snyder, C.N., author of The Beauty Detox Foods
2 packages raw kelp noodles, 24 ounces
¼ cup water
1 Tablespoon miso paste
1½ Tablespoons sesame oil
1½ cups + 1/3 cup unroasted (raw) cashews, divided
½ teaspoon high-quality sea salt
1 cup chopped scallions, white part only
1¼ cups diced tomato
1¼ cups sliced red cabbage
fresh cilantro, for garnish
1 lime, quartered, for garnish
Rinse the kelp noodles well in a colander. Place in a large mixing bowl and set aside. In a blender, process the water, miso paste, sesame oil, 1½ cups of the raw cashews, and sea salt until thoroughly combined.
Pour over the kelp noodles and mix well. This is best done with clean hands, which helps to evenly saturate the noodles with the sauce.
Add the raw veggies. Mix well again with your hands, and divide equally among 4 plates.
Grind the last 1/3 cup of cashews in a food processor. Garnish each dish with a sprig of cilantro, a sprinkling of ground cashews and a quarter of a lime.
Serve at room temperature or warm very gently in a pot.