These noodles are raw, gluten-free, vegan, low in calories, and rich in nutrients. Enjoy them freely.
Ever since I discovered kelp noodles, they’ve become a regular part of my diet. Here are some of the things I love about them:
*Their soft, silky texture and translucent appearance. (Or they can also be crunchy depending on your you prepare them)
*Their mild flavor that makes them very versatile as they easily absorb the flavors of anything you put on them.
*The fact that you only need to soak them under running water and they’re ready to use in any way you want! No cooking involved. Just toss them in your soups, stir-fries, or salads, and they’re good to go.
*How nutrient-rich and healthy they are! (Very rich source of iodine which may improve thyroid and heart health, promote weight loss, and reduce inflammation). And because you don’t really need to cook them, all their nutrients are preserved almost intact when you eat them.
*That they contain no fat, cholesterol, gluten, or sugar and are very low in calories.
But perhaps my favorite part of enjoying a large bowl of kelp noodles for lunch is that they are essentially a salad. Just like zoodles (zucchini noodles), or noodles made of any other veggie, kelp noodles are a raw vegetable (in this case a sea vegetable) in the shape of spaghetti. So in many ways you feel like you are eating a pasta dish (with all the emotional comfort that comes with it), but it’s much lighter, richer in nutrients, raw, and gluten-free. What could be better than having a satisfying bowl of pasta that also counts as several portions of your daily vegetable intake?
So go ahead and try this Asian-inspired salad. As I always recommend, be playful with it. Add sliced bell peppers, sprouts, and orange slices to make it even more colorful and flavorful. Use parsley instead of cilantro, different butters instead of tahini, and toasted cashews instead of sesame seeds. Change the dressing, the spices, the oils, and basically, do whatever the hell you want with it. Just make sure to keep it healthy and tasty!
*Wanna try this dish but can’t get your hands on a bag of kelp noodles? Don’t sweat it! Replace them with some brown rice noodles and enjoy!
|Kelp Noodle Salad|| |
- 1 bag kelp noodles (16 oz.)
- 1 cup grated carrot
- ¼ cup cilantro, chopped
- 1 avocado, cubed
- 2 tablespoons sesame seeds
- ½ cup thinly sliced radishes
- ½ cup thinkly sliced cucumber
- For the dressing:
- Juice of 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons raw tahini or cashew butter
- 4 teaspoons raw honey
- 1 tablespoon sesame oil
- Pinch red chili flakes (the amount depends on how spicy you like it)
- Himalayan pink salt (or any good quality salt), to taste
- Rinse the kelp noodles under running water. Transfer to a bowl and mix with all the other salad ingredients.
- Mix all the dressing ingredients in a cup until they make a smooth, creamy sauce.
- Pour the dressing over the salad and mix well, making sure everything is covered in the dressing.
- I like to cover the salad at this point, and set it aside for 20-30 minutes so the kelp soaks up the juices and softens.
Léelo en Español.