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Vegetable Kelp 'Noodle' Salad with Peanut Sauce (Stage 2)
INGREDIENTS:
  • - 1/2 cup Stonewall Kitchen brand Roasted Garlic Peanut Sauce
  • - 1 package (12 oz.) Sea Tangle Noodle Company brand kelp noodles
  • - 1/2 cucumber or 1 small zucchini halved and thinly sliced
  • - 1 medium carrot, grated
  • - 1/2 medium jicama, thinly sliced (~2/3 cup)
  • - 1/4 tsp. salt
  • - Lime, sliced (for garnish)

1. Combine all ingredients and mix well. 

2. Refrigerate until ready to serve. Optional: add spice or proteins (such as red pepper flakes and chicken, shrimp or tofu) per your preference. 

Prep Time 00:10; Total Time 00:10; Calories 75 ; Carbohydrates 11g; Cholesterol 0mg; Fat 3g; Fiber 1.5g; Protein 2g; Sodium 277mg; Recipe Yield 4 servings

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