This amazing Wakame Glass Noodle Salad is a perfect dish for a quick and easy meal. It's healthy, tasty and packed with nutrients. The tahini dressing gives the salad a delicious sweet and sour note, while the avocado makes it creamy and rich.
Cook the glass noodles according to the instructions on the packet, drain and cool under cold water. Drain well and mix with the seaweed salad . Put aside.
Peel the carrots and cut into fine julienne.
Cut the red cabbage into fine strips with a sharp knife or mandoline.
Cook the soybeans in boiling water for 1 to 2 minutes, then cool under cold running water. Drain and set aside.
Slice the mushrooms and sauté in coconut oil until lightly browned.
Wash and halve the tomatoes.
Prepare Tahini Dressing:
Peel and finely chop or grate the garlic.
Whisk together all the ingredients for the tahini dressing in a bowl. Add salt and pepper to taste.
Arranging and serving:
Mix the red cabbage with the carrots and divide into bowls as a base for the salad.
Arrange the glass noodles on top, as well as half a sliced avocado and the prepared vegetables.
Drizzle the dressing over it.
Pluck the coriander and mint from the stalks and sprinkle over the sweet salad.