Raw Kelp Noodle with Peanut Butter Dressing
Kelp noodles have been a staple in people’s diets for over 1500 years. These fat free, gluten free noodles have a great texture. Kelp noodles are mostly prepared in Asian cuisine, or as a low-carb substitute for rice and pasta in various dishes. Even if they weren’t healthy I would consume my fair share, but they are very rich in nutrients and I have hence been buying a ton of them. They mix extremely well with thinly sliced veggies like the carrots in this recipe. If you’ve never had kelp noodles before, get ready for what is quite possibly a new love in your life!
Thai food brings an amazing blend of noodles and veggies, and I am always enamored with the taste when there’s a delicious Sauce Dressing to go with it. The drawback for me is that many peanut sauces have a ton of sugar. I cut back on sugar for health reasons and have adjusted my palate, and if something now has too much sugar I actually dislike the taste. This recipe has a peanut sauce that is mild in its sweetness but still has a lot of flavor. It compliments the rest of the dish rather than overpowering it.
I purchased the Organic Seven Nut and Seed Butter from Nuttzo at Costco or you can find this item at Amazon.com
- 1 cup of Kelp Noodle
- 1/2 cup of fresh shredded carrots
- 1/2 cup of fresh bok choy
- Dressing :
- 1/2 cup of Almond Butter or Cashew Butter I used Organic Seven Nut and Seed Butter from Nuttzo
- 2 Tablespoons of Fresh Lime Juice
- 2 Tablespoons of Coconut Sugar from NUTIVA
- 2 Tablespoons of Agave Nectar or Honey
- 2 Tablespoon of Coconut Oil from NUTIVA
- 2 Tablespoons of Rice Vinegar
- Fresh Crushed Ginger
- 1 Clove Minced or Crushed Garlic
- 1 Tablespoon of Soy Sauce
- 2 Tablespoon of Fresh Cilantro
Blend all dressing ingredients in a food processor or whisk in a bowl.
Place Kelp Noodle, Carrots and Bok Choy in a salad bowl, drizzle with nut dressing.
Sprinkle with chili red pepper flakes (optional - for extra spice)