Recipes|Featured Main
Kelp Noodle Salad
Difficulty Level: Easy
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Prep Time:20 Minutes
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Yield:4 Servings
Ingredients
- 1 (12 ounces) bag kelp noodles
- 1 tablespoon tahini
- 1 tablespoon tamari
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 2 tablespoons oil
- Salt and pepper
- 2 green onions, thinly sliced
- ½ red bell pepper, sliced
- ½ cup shredded carrot
- ½ cup baby bok choy, thinly sliced
- Black sesame seeds for garnish (or toasted white)
- 1 (340.19g) bag kelp noodles
- 12.78g tahini
- 12.78g tamari
- 12.78g rice vinegar
- 4.26g grated ginger
- 25.56g oil
- Salt and pepper
- 2 green onions, thinly sliced
- 0.5 red bell pepper, sliced
- 118.29ml shredded carrot
- 118.29ml baby bok choy, thinly sliced
- Black sesame seeds for garnish (or toasted white)
Kelp noodles are cholesterol, fat and gluten free, as well as very low in calories. They are ready to go straight from the package after a quick rinse. Their fun snappy texture and neutral flavor make for a great healthy mineral-rich noodle alternative.
Preparation
STEP 1
Rinse kelp noodles in colander under cold running water. Slightly toss and loosen with your hands. Add noodles to large salad bowl.
STEP 2
In small bowl whisk together tahini, tamari, rice vinegar, ginger and oil. Season with salt and pepper to taste. Pour over noodles and toss to coat. Let noodles sit in dressing to marinate for 10-15 minutes. (Good time to prep your vegetables.)
STEP 3
Add sliced green onion, bell pepper, shredded carrots, and baby bok choy to noodles. Sprinkle top with sesame seeds and serve.
Options
This dish is fun to play with. Add cucumber, bean sprouts, hot chiles, cilantro or fresh mint. Use peanut butter instead of tahini. Top with crunchy roasted nuts. Serve hot instead of cold. Make it your own with what you have on hand.