Versatile Veggie Noodle Salad

Ramses Bravo, Executive Chef at TrueNorth Health Center created this recipe using Kelp noodles which I'm sure will be delicious too! I used Kohlrabi noodles and modified the recipe a bit. Here is my take on this light, pretty salad that is also quite filling!

INGREDIENTS:

2 C white button mushrooms, quartered

1/4 C red onion sliced very thinly

1/4 C rice vinegar

2 C Kohlrabi noodes (can use Zucchini or Kelp)

2 C broccoli sprouts

1 tsp. lightly toasted sesame seeds

5-6 cherry tomatoes

DIRECTIONS:

1. Soak red onion in the rice vinegar in small bowl for 5 minutes

2. Dry saute mushrooms on high heat for 3 minutes.

3 Add the kohlrabi noodles and broccoli sprouts to mushrooms and saute an additional 1-2 minutes then remove from heat.

4. Add the red onion/vinegar mixture, sesame seeds and sliced tomatoes and stir to combine.