This salad is overflowing with color and flavor and it makes a great Sunday meal prep for healthy lunches you can enjoy for a few days afterward.  If you’ve never tried kelp noodles, they’re a great gluten-free and low-carb option, with a neutral taste that absorbs whatever type of sauce or dressing you prefer. They’re also a great source of iodine, which is essential for producing thyroid hormones and managing metabolic processes. Kelp also contains high levels of antioxidants.  Edamame, carrots, red cabbage, kale, cucumbers, and mint make up a phytonutrient and fiber-rich base for the kelp noodles. For the dressing, I highly recommend using my Sesame Vinaigrette, but you can also use the quicker option I provided below. Top with crunchy cashews and you've got the perfect salad.  Enjoy! Wishing you health and happiness, Mark Hyman, MD