Kelp Pineapple Noodle Salad By Michel Nilles

Kelp Pineapple Noodle Salad
Serves 4
Homecooked plant-based Kelp Pineapple Noodle Salad for cruelty-free food lovers prepared by Michel Nilles
Write a review
Prep Time
30 min
Cook Time
30 min
Total Time
45 min
Prep Time
30 min
Cook Time
30 min
Total Time
45 min
  1. 500g Rigatoni Pasta
  2. 120g Dry Kelp
  3. 240g Canned Artichokes
  4. 240g Canned Chickpeas
  5. 400g Pineapple
  6. 200g Cucumbers
  7. 240ml Coconut Cream
  8. 4 Tbsp Veganaise
  9. 80g Dill Gurkins
  10. 40g Capers
  11. 2 Red Onions
  12. 4 Cloves Garlic
  13. 1 Lemon
  14. 1 Bunch Of Dill
  15. Ground Black Pepper
  16. Himalayan Salt
  1. Cook the rigatoni pasta in boiled salted water until al dente
  2. Shred the cucumber and cut the artichokes into chunks
  3. Blend the chickpeas including the juice until you get a smooth cream
  4. Soften the dry kelp with boiled water in a bowl and slice and dice the kelp into small pieces
  5. Peel the pineapple and cut into chunks
  6. Slice and dice the dill gurkins, the red onions as well as the garlic and add them to a salad bowl
  7. Add the capers, shredded cucumbers, kelp and artichokes to the bowl as well
  8. Mix it all together and season with black pepper and salt
  9. Add coconutcream to the mix as well as the veganaise and mix again so all the flavors can combine well together
  10. Now add the juice of a fresh lemon and the chickpea cream flavored with fresh dill
  11. Just before serving add the noodles and mix it again all together
  12. Dress a few spoons of the noodle salad on plates and garnish with some chunks of fresh pineapple as well as a slice of lemon
  13. Ready to serve and enjoy
  14. Bon appetit

You may also like...