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Serves 4


1 x 400g pack kelp noodles

3 shallots, finely sliced lengthways, white part only

2 carrots, peeled and finely spiralised

2 red capsicum, finely sliced

1 handful snow pea sprouts

1 cup coriander, leaves picked, stalks and roots reserved

small handful peanuts, toasted and roughly chopped

4 lime or lemon wedges for serving




2/3 cup peanut butter

1 inch ginger

1 clove garlic

1 teaspoon chilli flakes

1 tablespoon tamari

1 tablespoon olive oil

1/3 cup lemon juice

finely sliced roots of 1 bunch coriander

1/4 cup water



Make the peanut satay by placing all ingredients in a blender with 1/4 cup water to start.

Blitz, slowly adding water until it is a consistency thin enough to toss with kelp noodles.

Place kelp noodles in a large bowl, loosen them with your hands, pour peanut satay over and toss gently to ensure they are coated well.

Add shallots, carrots, capsicum, half the snow pea sprouts and half the corianders leaves and toss again.

Divide between plates, top with remaining pea sprouts, coriander leaves, peanuts, lemon wedges and serve.



asian, carrot, dairyfree, glutenfree, kelp, nosugar, nourish, organic, paleo, recipes, satay, seasonal, seasonaleating, sugarfree, superfoods, wholefoods
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