Kelp Noodles with Kale + Thai Almond Dressing
- Prep Time: 30 mins
- Cook Time: 5 mins
- Total Time: 35 mins
- Yield: 2 servings 1x
- Category: raw food
Scale
Ingredients
- 1 packet kelp noodles
- 1 head of kale, stems removed and chopped
- 1 red pepper, julienned
- 1/4 red onion, sliced
- 1/4 cup shredded purple cabbage
- 1/4 cup shredded carrot
- 1/2 cup almond butter
- 1/2 cup water
- 1/4 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
Instructions
- 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.
- toss the prepared kelp noodles with kale, red pepper, red onion, cabbage, and carrot
- place the remaining ingredients in a high speed blender and blend until smooth – taste and adjust spice, salt and sweet to your taste
- 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
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