Amanda adapted a recipe from a package of Sea Tangle kelp noodles, and her rendition is below. She says, “This lively and delicious salad will surprise everyone when you tell them the ‘noodles’ are actually mineral-packed sea kelp! Jazzed up with sesame oil and lemon, this dish tickles and brightens the palate and satisfies a salt craving without weighing down your system.”
Kelp noodles are gluten-free, and very low in carbohydrates and calories. Their texture is chewy, and you can use them anywhere you’d use pasta. They are, for those of you who follow a raw food diet, raw and ready to use right out of the bag. Ingredients? Kelp, water, sodium alginate (from brown seaweed).
The coconut water in the recipe is interesting, in addition to which, you get to drink the rest. Refreshing and tastes great, energizes and replaces electrolytes. Much, much better than Gatorade!
Serves 6 as a side dish, 4 as a main
|12-oz kelp noodles, any shape
||2 Tbsp peeled, grated ginger|
|1 C grated carrots
||1/2 C coconut water|
|1 C EACH shredded red & green cabbage||1 Tbsp toasted sesame oil|
|2 C (about) shredded baby bok choy||2 Tbsp lemon or lime juice|
|¼ C shredded daikon radish, or regular red ones||1½ tsp Celtic sea salt|
|6 Tbsp almond butter*||½ tsp cayenne pepper, optional|
Wash, shred, and grate all vegetables and place them in a bowl with the Kelp Noodles (these noodles are ready to use, ready to eat just open the package and put in bowl what could be easier?)
Get out that handy blender and slap inside the blender jar the almond butter, ginger, coconut water, sesame oil, lemon juice, sea salt, tamari and cayenne, if you’re going spicy! Blend well. Pour dressing over your vegetables and noodles, toss, and let salad sit to marinate for 30 minutes.
*Feel free to substitute another nut butter or soy nut butter for the almond butter. Do what floats your boat and suits your nutrition needs.