Kelp Noodle Salad with Cardamom Cashew Butter Dressing

Kelp Noodle Salad with Cardamom Cashew Butter Dressing by

Betsy Opyt

Media

Shopping List

  • 1 package kelp noodles, drained and rinsed (these are at Whole Foods)
  • 1 lb shrimp
  • 1-pint cherry tomatoes (halved)
  • 1 bunch scallions, sliced on the bias
  • 1 mango, diced
  • 1 cucumber, diced
  • 1 cup loose mint leaves, torn
  • 1 cup loose cilantro, chopped
  • 1/2 cup roasted peanuts
  • 1 tbsp black sesame seeds (optional)

Dressing:

  • 1 clementine, juiced
  • 1/2 cup sweet chili sauce
  • 1/2 cup grapeseed oil
  • 1/4 cup rice vinegar
  • 2 T Betsy’s Best Cashew Cardamom Butter
  • 1 tsp ginger, grated

 

Instructions

  • Combine kelp noodles and all other salad ingredients in a bowl and toss.
  • In a blender blend cardamom cashew butter dressing ingredients and pour over noodle ingredients and toss.
  • Enjoy your kelp noodle salad!