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Kelp and Jicama Noodle Salad with Turmeric-Turnip Dressing

Kelp and Jicama Noodle Salad with Turmeric-Turnip Dressing

Prep Time 10 minutes
Total Time 40 minutes
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Servings

4 Servings

Ingredients

  • 2 medium parsnips peeled and cut into large chunks
  • 1 inch piece fresh ginger peeled
  • 1 inch piece fresh turmeric peeled, or 1 teaspoon ground turmeric
  • 1/4 cup white or mellow miso paste preferably organic
  • 1/3 cup tahini 5 tablespoons brown rice vinegar
  • 1 tablespoon raw honey plus more to taste
  • 1/2 cup water
  • 1 12 oz. package kelp noodles
  • 1 jicama peeled and spiralized or julienned
  • 1 daikon radish spiralized, or sliced radishes
  • Fresh herbs such as cilantro parsley or basil, optional
  • Chile flakes optional
  • Black or white sesame optional

Instructions

  • Place all the dressing ingredients in the bowl of a food processor or a power blender and puree until completely smooth. Taste for seasoning, and add more vinegar, honey or miso, if needed.
  •  Rinse the kelp noodles in fresh water (don’t skip this step!), drain them and if desired, cut them with kitchen scissors into shorter pieces.
  •  Place noodles in a salad bowl or a glass container along with the jicama, and radishes. Add the dressing and mix well. Let marinate for at least 30 minutes.
  •  Before serving, top with fresh herbs, chile flakes and/or sesame seeds, if using. Enjoy!