Kelp Noodles with Kale + Thai Almond Dressing
Recipe type: raw food
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 1 packet kelp noodles
  • 1 head of kale, stems removed and chopped
  • 1 red pepper, julienned
  • ¼ red onion, sliced
  • ¼ cup shredded purple cabbage
  • ¼ cup shredded carrot
  • ½ cup almond butter
  • ½ cup water
  • ¼ cup tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons agave
  • 1 tablespoons minced ginger
  • 1.5 tablespoons curry powder
  • .5 tablespoon crushed red pepper flakes
  • 1 clove of garlic
  • salt to taste
  1. prepare the kelp noodles by rinsing them first, then placing in a bowl and soaking with water and the juice of 1 lemon. soak for about 15 minutes, rinse well, and trim with kitchen sheers. While soaking the noodles prepare the veggies.
  2. toss the prepared kelp noodles with kale, red pepper, red onion, cabbage, and carrot
  3. place the remaining ingredients in a high speed blender and blend until smooth - taste and adjust spice, salt and sweet to your taste
  4. when ready to serve, pour the sauce over the noodles and veggies. use your hands to really incorporate the dressing. garnish with scallions, curried cashews, and teriyaki tofu
Recipe by Chef Elyse at