Raw Kelp Noodles with Kale and Garlic Almond Miso Dressing

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OMG I’ve been hearing about the benefits of kelp noodles for SO LONG but I could never find it, until I stepped into my Health food store, that had just about every health ingredienst I could find. If you can’t find it, I recommend buying it through Vitacost.

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Of course, if you really can’t be bothered to find it, you can always sub with some other noodle, but then again that would kind of defeat the purpose of “kelp noodle” recipe, haha.

As always, I get SOOOO INSPIRED by Cheap Clean Eats, and this was another one of those recipes I just had to remake, though I used almond butter instead of peanut as I am PRETTY sure I have peanut allergies, as I get a lot of palpitations after having it, but I’m kind of too scared to test it out.

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If it wasn’t for those evil braces making things hard to chew, I could feast on a lot of this.

Seriously, I LOVE preparing raw foods like this because it tastes so little time. You just slap together the ingredients and that’s it. No waiting, no cooking, no standing there looking at your clock, with your stomach grumbling in impatience and hunger.

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Raw Kelp Noodles with Kale and Garlic Almond Miso Dressing

1 packet kelp noodles
4 kale stems
1 tablespoon garlic flavoured extra virgin olive oil (or regular)
1/2 avocado
A pinch of sesame seeds

Sauce
1/4 cup water
3 tablespoons almond/peanut butter
1 tablespoon sesame oil
1 tablespoon white cooking wine
2 teaspoons miso paste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon lime juice
1/2 teaspoon pure maple syrup
1/4 teaspoon ground ginger
A few sprinkles ground pepper
A pinch of red pepper flakes

Red Nuts
1 tablespoon crushed pecans/walnuts
1 teaspoon smoked paprika
1 teaspoon low sodium soy sauce
1/2 teaspoon coconut sugar

Open a packet of kelp noodles and either use a scissors to cut it smaller or a knife to chop it in small chunks. This will make eating it much easier. Once done, toss the kelp noodles in a large bowl.

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Take off the hard stem part of the kale and chop the leaves in small pieces and toss the kale with the kelp noodles. Drizzle a tablespoon of extra virgin olive oil and use a spoon to stir. This will give kale a chance to be massaged.

In a bowl, add the water, peanut/almond butter, sesame oil, cooking wine, miso paste (be sure to get ones without added fish), garlic powder, onion powder, lime juice maple syrup, pepper and red pepper flakes. Whisk until all the mixture is even. Pour the sauce over the kale and kelp noodles and give it a very good stir until the sauce is blended in.

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Grab a tablespoon of pecans/walnuts and break them with your hands into very small pieces. Put it in a small bowl and add the paprika, soy sauce and coconut sugar and stir well. If you want, you can use other unrefined sugar or not even include it.

Open the avocado and chop it in half. Get rid of the seed, and slice the avocado in small, thin pieces.

Add both the red nuts and avocado pieces in the large bowl with the kelp noodles and give it a brief stir, don’t overdo it.

Finally, add the sesame seeds on top and serve.

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Raw Kelp Noodles with Kale and Garlic Almond Miso Dressing
Serves: 2
 

Ingredients
  • 1 packet kelp noodles
  • 4 kale stems
  • 1 tablespoon garlic flavoured extra virgin olive oil (or regular)
  • ½ avocado
  • A pinch of sesame seeds
Sauce
  • ¼ cup water
  • 3 tablespoons almond/peanut butter
  • 1 tablespoon sesame oil
  • 1 tablespoon white cooking wine
  • 2 teaspoons miso paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon lime juice
  • ½ teaspoon pure maple syrup
  • ¼ teaspoon ground ginger
  • A few sprinkles ground pepper
  • A pinch of red pepper flakes
Red Nuts
  • 1 tablespoon crushed pecans/walnuts
  • 1 teaspoon smoked paprika
  • 1 teaspoon low sodium soy sauce
  • ½ teaspoon coconut sugar

Instructions
  1. Open a packet of kelp noodles and either use a scissors to cut it smaller or a knife to chop it in small chunks. This will make eating it much easier. Once done, toss the kelp noodles in a large bowl.
  2. Take off the hard stem part of the kale and chop the leaves in small pieces and toss the kale with the kelp noodles. Drizzle a tablespoon of extra virgin olive oil and use a spoon to stir. This will give kale a chance to be massaged.
  3. In a bowl, add the water, peanut/almond butter, sesame oil, cooking wine, miso paste (be sure to get ones without added fish), garlic powder, onion powder, lime juice maple syrup, pepper and red pepper flakes. Whisk until all the mixture is even. Pour the sauce over the kale and kelp noodles and give it a very good stir until the sauce is blended in.
  4. Grab a tablespoon of pecans/walnuts and break them with your hands into very small pieces. Put it in a small bowl and add the paprika, soy sauce and coconut sugar and stir well. If you want, you can use other unrefined sugar or not even include it.
  5. Open the avocado and chop it in half. Get rid of the seed, and slice the avocado in small, thin pieces.
  6. Add both the red nuts and avocado pieces in the large bowl with the kelp noodles and give it a brief stir, don’t overdo it.
  7. Finally, add the sesame seeds on top and serve.

 

6 comments

  1. chaya

    Thank you for the recipe. I too was excited when I discovered the kelp noodles. May I suggest that if you rinse them, and then use lemon juice(or lime, something acidic) in the sauce, the texture is even better if they marinate for at least two hours. It is more “noodle” like and less rubbery. I tried a dish at a restaurant in LA called Make which is raw foods, and inquired about the noodles, same company, sea tangle, just marinated in lemon juice to improve the texture. I have made raw alfredo which has lemon juice in it, sooo good!

    • Susanna

      WOooow, thank you so much for the tip, I will definitely make it that way next time. That’s so cool you can marinate it and make it even more noodle-like!
      Thanks really much again!!

  2. Denise

    Hi:
    This recipe looks delicious. I’ve had kelp noodles before — they’re on my list to make this recipe.
    You wrote that because you have palpitations, you might be allergic to nuts. I realize this posting is almost 2 years old, but please, make sure you see a board certified cardiologist for your palpitations. I have atrial fibrillation (palpitations that went on for years — wrongly diagnosed).
    Please don’t be afraid to have your palpitations checked out. Undiagnosed aFib could be deadly.
    Peace to you and yours,
    Denise

    • Joyce

      This recipe looks great. I have some kelp noodles but didn’t know how to use them. Did you ever try tahini in place of peanut butter? I may try it as I don’t have any almond butter.

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