Kullab prepares a delicacy inspired by spring rolls with chicken, fresh vegetables, and an abundance of low-calorie kelp vermicelli made from seaweed.
To prepare the noodles, blanch a portion under cool water and marinate them for about six minutes in a basin containing water and one teaspoon of baking soda.
Kullab garnishes the salad with pulverized peanuts, sesame seeds, cilantro stems, and lime juice for added texture, flavor, and nutrients.
She uses a food processor to combine peanut butter, olive oil, garlic, ginger, sriracha, and vinegar for the vinaigrette
This salad is excellent for volume eaters, she said, because it can be loaded with as many low-calorie vermicelli and vegetables as desired.
Volume eating is a strategy for weight loss in which a person consumes large quantities of low-calorie foods in order to feel satisfied while achieving a calorie deficit.
She likes to shred her chicken either using her hands, a knife and fork or by putting it in a KitchenAid.