1 package of kelp noodles, rinsed thoroughly (Sea Tangle is a brand I like a lot)
2 carrots, shredded
1 shallot, chopped
2 stalks of celery, chopped finely
1 red bell pepper, sliced very thinly
3 cups baby spinach or baby kale
¼ cup chopped parsley
¼ cup of black sesame seeds
1 Tbs. Udo’s omega 3 oil or olive oil
2 Tbs. Tamari (for dressing on salad)
Instructions
Combine all the ingredients in a bowl. Add the dressing of Udo’s or olive oil and tamari and toss until combined.
Enjoy!
Notes: Be sure to always rinse the kelp noodles well with warm water before using and I like to roughly chop them so the strands aren't so long and hard to eat!
Recipe by Solluna by Kimberly Snyder at https://mysolluna.com/blog/2017/06/20/mixed-veggie-kelp-noodle-salad-recipe/