Crunchy (Kelp) Noodle Salad

by Sheila

I’ve always been adventurous about food, so when I was browsing the refrigerated section at Whole Foods this weekend my eyes lit up when I spotted something unusual.

Next to the fresh pickles and miso were several kind of refrigerated seaweed.  I had seen the mixed seaweed salad packs before but this time I noticed a package of kelp noodles.

Not knowing what I was going to do with them yet, I grabbed a couple of packages and starting pondering recipes.

Once home, I emptied a package of noodles in a colander and gave them a good rinse before I tasted a couple of strands.

They kind of look like rice vermicelli and tasted mild with a crunchy texture.  I thought they would be great in a marinated asian noodle salad (the packaging even said “Great in Salads”–so who am I to disagree?)

Completely raw, gluten free and only 6 calories for 4 ounces, they’re a great substitute for regular pasta.

I chopped up a bunch of colorful crunchy veggies and whipped together a quick asian marinade/dressing.

 

I ate some right away–because I was impatient and hungry, but I think it’ll be better after it sits in the fridge for a few hours so the flavors can meld together.

Crunchy (Kelp) Noodle Salad

Ingredients:

  • 1 package kelp noodles, rinsed and drained
  • 2 cups shredded purple cabbage
  • 1 cup shredded carrots
  • 1 cup roasted salted peanuts, chopped
  • 1/2 cup julienned red bell pepper
  • 4-5 scallions, chopped
  • 2 T cilantro, chopped

Dressing:

  • 1/3 cup rice vinegar
  • 1/3 grapeseed oil
  • 1 T low sodium Tamari
  • 1 T Siracha
  • 1 teaspoon dark sesame oil
  • 3 cloves of garlic, minced
  • salt and pepper to taste

Directions:

  1. In a large bowl, add noodles, cabbage, peanuts, carrots, red bell pepper, scallions, cilantro and toss.
  2. Mix together dressing and add to salad.
  3. Place in the refrigerator to marinate for a few hours.

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