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So Rawsome: Kelp Noodles

Serves 22 cups romaine lettuce, chopped into thin ribbons1 cup Persian cucumber, chopped1 cup red pepper, chopped2 cups kelp noodles, rinsed¼ cup almonds, chopped2/3 cup almond butter-tahini dressingMakes about 1½ cups¼ cup raw tahini¼ cup raw almond butter¼ cup olive oil¼ cup water1 tablespoon Nama Shoyu1 tablespoon agave syrupZest of 1 lemonJuice of 1 lemon¼ cup fresh basil, chopped1 tablespoon fresh ginger, chopped1 garlic clove, peeled1 teaspoon red pepper flakes {pinterest_rich_pins_images} So Rawsome: Kelp Noodles {/pinterest_rich_pins_images}

So Rawsome: Kelp Noodles

  • 1/4
    Chopped cucumber, red pepper, kelp noodles and romaine lettuce
  • 2/4
    Ginger, lemon, basil, garlic and red pepper flakes
  • 3/4
    Olive oil, agave syrup, almond butter, tahini and Nama Shoyu
  • 4/4
    Kelp Noodles with Almond-Tahini Dressing

Text, photos and food cooked by Michal Martinek

Dec 1, 2014

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Kelp Noodles with Almond-Tahini Dressing

It looks like a pasta dish, but it’s a salad in disguise. Composed of kelp noodles, chopped-up vegetables with zippy almond butter and tahini dressing, it’s a satisfying raw vegan alternative to your mom’s creamy fettuccine Alfredo. Kelp noodles—a gluten- and fat-free product made of kelp, brown seaweed and water—look like Chinese vermicelli and taste quite bland on their own. But they provide a great crunchy texture and are easy to handle. Just rinse in water—no cooking required. Make sure to chop the vegetables into small pieces so you get to taste all of them in one bite.


  1. Serves 2
  2. 2 cups romaine lettuce, chopped into thin ribbons
  3. 1 cup Persian cucumber, chopped
  4. 1 cup red pepper, chopped
  5. 2 cups kelp noodles, rinsed
  6. ¼ cup almonds, chopped
  7. 2/3 cup almond butter-tahini dressing


Cut kelp noodles twice or three times to avoid extra long pieces.


Mix the lettuce, cucumber, pepper, noodles and almonds in a bowl, preferably with your hands, to distribute all ingredients evenly.


Add the dressing and combine.

Almond Butter-Tahini Dressing

 The dressing in this recipe is rich and nutrient-packed; it can also be used as a dip for crackers or crudités. If spicy isn’t your thing, skip the chili flakes. 


  1. Makes about 1½ cups
  2. ¼ cup raw tahini
  3. ¼ cup raw almond butter
  4. ¼ cup olive oil
  5. ¼ cup water
  6. 1 tablespoon Nama Shoyu
  7. 1 tablespoon agave syrup
  8. Zest of 1 lemon
  9. Juice of 1 lemon
  10. ¼ cup fresh basil, chopped
  11. 1 tablespoon fresh ginger, chopped
  12. 1 garlic clove, peeled
  13. 1 teaspoon red pepper flakes


Combine all ingredients in a blender and process until smooth.


Store up to 5 days in a refrigerator. Dressing can be thinned with water to a lighter consistency if it thickens too much.


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