Finally a new recipe!! You thought I forgot how to cook, right? Nope, I’ve just either been busy or been making meals that I’ve already shared with you.
Today’s new recipe was inspired by a delicious salad I had downtown this weekend called the “Oriental Noodle Salad.” The salad was a combination of mixed greens, veggies, soba noodles, tofu, pine nuts, and lotus root topped with a peanut dressing. I decided to make a lighter version of this at home and was very pleased with the outcome.
Instead of soba noodles, I used kelp. I have been meaning to try kelp noodles for a while and found them to be quite bland and a great combination for the salad. You can find kelp noodles online or at your local health store – the noodles contain only 6 calories for a 4-ounce portion so you can have a lot of bulk without a lot of extra calories. Feel free to use traditional soba or rice noodles or leave out the noodles entirely.
Edamame-Kelp Lettuce Cups
- 2 large leaves of bibb lettuce (or collard green leaves)
- Kelp noodles
- Juice of one orange
- Greens (I used spinach and romaine)
- 1 carrot, shredded
- 1/4 cup shredded purple cabbage
- 1/4 red bell pepper, diced
- 1/4 cup edamame
- Green onion
- 2 tsp peanut butter
- 1 tsp rice vinegar
- 1 tsp tamari (or soy sauce)
- 1 tbsp water
- Marinate 2-3 ounces of kelp noodles in the juice of one orange for a couple of hours. (you can completely skip this step if you’d like)
- Prep the greens, carrot, cabbage, and pepper. Mix up salad-style
- Top lettuce leaf with salad mixture, kelp noodles, edamame and green onion.
- Whisk together dressing and drizzle over the top.
This is a quick and easy lunch for the warmer weather we are experiencing. Let me know if you try kelp noodles any time soon! Back later with a daily eats post.