Kelp noodles are a raw revelation - they look like noodles and taste like noodles but are made from seaweed. (But without the seaweed flavor!) This means they are a great way to eat your sea veggies. And as an added bonus, they are practically calorie and carb free! The noodles absorb any sauce you put on them, creating the perfect canvas for countless preparations. The sauce is also delicious as a salad dressing. You’ll find the soy lecithin at natural foods stores. Use it for a smoother texture.
This recipe comes courtesy of Marilyn Chiarello, a certified raw vegan chef, educator, and healthy lifestyle coach. She is the founder of A Taste of Light (www.atasteoflight.com).
¾ cup raw sesame tahini
¼ cup nama shoyu
¼ cup fresh lemon juice
1 tablespoon raw apple cider vinegar
1 garlic clove
¼ teaspoon sea salt
¼ cup nutritional yeast
1 teaspoon ground turmeric
1 tablespoon non-GMO soy lecithin (optional)
4 to 5 scallions white and green parts, finely chopped
1 pound kelp noodles
1 zucchini, julienned or spiral cut
1 cup stemmed and finely chopped kale
1 pint cherry tomatoes, halved
Large handful of cilantro leaves, minced
Large handful of mint leaves, cut into chiffonade
To make the sauce, combine the tahini, nama shoyu, lemon juice, vinegar, ½ cup water, garlic, salt, nutritional yeast, turmeric, lecithin, if using and half the scallions in a blender and blend until it has a smooth and thick but pourable consistency, adding more water if necessary to thin it out.
Place the kelp noodles in a strainer and rinse and drain them thoroughly, separating the noodles to untangle them. Place the noodles on a cutting boards and chop them into smaller, more or less even strands. Transfer to a large bowl.
Add the sauce and toss well to fully coat. Add the zucchini, kale, cherry tomatoes, and remaining scallions and toss well. GArnish with the cilantro and mint.
Make the sauce a day ahead.