Kelp Noodle Salad With Almond-Tahini Dressing
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.
- Serves 2
- 2 cups chopped romaine lettuce or spinach
- 1 cup diced Persian or English cucumber
- 1 cup diced red pepper
- 2 cups kelp noodles, rinsed
- ¼ cup chopped almonds
- 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.
- Makes about 1½ cups
- ¼ cup raw tahini
- ¼ cup raw almond butter
- ¼ cup olive oil
- ¼ cup water
- 1 tablespoon Nama Shoyu
- 1 tablespoon agave syrup
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup fresh basil, chopped
- 1 tablespoon chopped fresh ginger
- 1 garlic clove, peeled, minced
- 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.