Raw Pad Thai with Kelp Noodles

Serves 4
Time 25 minutes


1 pack of kelp noodles, drained
1 tsp cold pressed sesame oil
½ head purple cabbage, shredded
1 large carrot, julienne
1 zucchini, julienne
4 green spring onions, sliced
1 cup bean sprouts
½ cup coriander, washed and roughly chopped
2 tbsp cashews, garnish
½ bunch fresh mint leaves
¼ cup cashew, crushed

Sesame ginger dressing
½ cup unhulled tahini
3 tbsp. soya sauce or tamari
1 tbsp. honey
¼ cup apple cider vinegar
2 tbsp lime juice
1 tsp sesame oil
1 tsp ginger, finely grated
1 garlic clove, crushed
¼ cup olive oil


In a large bowl, add the kelp noodle and cover with water for 15 minutes. Drain and drizzle with a little cold sesame oil,and toss.

In another bowl, mix together all of the remaining salad ingredients, gently combine.

In a food processor, add all of dressing ingredients and blend till smooth.

Mix all of the salad together, with a handful of cashews and the dressing, and gently combine. Serve in individual plates or bowls and top with a little extra cashews.