Time to put it all together…
To put his salad together, now that all the ingredients have been made, is really simple!
1 packet Kelp Noodles
1 cup Coconut Curry Sauce
1/2 cup Worcestershire Sauce
1 cup Spicy Cashew Sauce
1/2 red capsicum, sliced
1/2 cucumber, sliced
1/2 cup sliced mushrooms
2 cups lettuce leaves
Marinate the mushrooms, capsicum and cucumber in the Worcestershire sauce for 1/2 hour in fridge.
Mix together Coconut-Curry Sauce and Kelp Noodles until well coated and place in the dehydrator to warm through for 1/2 hour on 118 degrees Fahrenheit (or place on very low in oven). (Kelp noodles are a raw food you can eat straight from the packet, so they don’t need to be cooked – I find that they are tastier when just slightly warmed).
Lay lettuce leaves on plates, top with kelp noodles, marinated vegetables and dollops of spicy cashew sauce.
Enjoy! This ends up being quite a spicy dish – so if you are not into it quite so spicy go easy on the chilli’s in the cashew sauce and the cayenne pepper in the Worcestershire sauce.
Giving credit where credit is due…
This recipe was inspired by a Thai Lettuce Wrap recipe from www.rawfoodrecipes.com