Years ago, I spent two months on Koh Samui exploring the land, practicing yoga, and doing the best I could to live like a local. It was one of the most memorable trips I've taken and taught me so much about life and simplicity.
Another highlight of my time on this island was the food. It was my first taste of real Thai cuisine and I could not believe it took me so long to get my hands on it. The bursting-with-flavor curries, basil and lemongrass in anything, Thai-fried rice with shrimp, green mango salad, and family style meals that made me feel at home were just a few of my favorite dishes. When I returned to the states, Asian dining became a thing of the past simply because eating out has never been a hobby and learning to cook it properly was not a priority.
I added cilantro, red bell pepper and green cabbage to the kelp noodles then tossed it all together with a wonderful Thai-Style Peanut Sauce made with sunflower seed butter. The sauce is similar to the dressing I used in the Red Cabbage Salad and tastes just as great!
12 oz. package of kelp noodles
1/2 lemon, juiced
1/2 cup of green cabbage, thinly sliced
1/4 cup of red bell pepper, thinly sliced
1/4 cup cilantro leaves, chopped
1. Place kelp noodles in a bowl and cover with warm water and lemon juice. Soak for 2 hours.
2. Remove noodles from water (discard water) and place in strainer. Squeeze the water out of noodles and then use a paper towel or kitchen towel to squeeze any remaining liquid in the noodles.
3. Place noodles in bowl. Add cabbage, bell pepper, and cilantro. Mix well with a spoon. Set aside.
Thai-Style Peanut Sauce
3/4 cup sunflower seed butter, unsweetened
1/4 cup fresh squeezed orange juice
2 tbs. raw honey
1 tbs. olive oil
2-inch piece of fresh ginger root
2 garlic cloves
1 tsp. salt
1 tsp. black pepper
1. Place all ingredients in blender and process until smooth.
2. Pour sauce over kelp noodle salad and mix well.