It kinda looks like a pasta dish, but it’s a salad in disguise. It’s a satisfying raw vegan alternative to your mom’s creamy fettuccine Alfredo.
I used kelp noodles, chopped-up vegetables and mixed them with zippy almond-butter-tahini dressing.
Kelp noodles are a gluten- and fat-free product made of kelp, brown seaweed and water. They 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.
The dressing in this recipe is rich and nutrient-packed and you can also use it as a dip for crackers or crudités. If spicy isn’t your thing, skip the chili flakes.
You want to make other salads? What about these?
Ocean-to-table: Seaweed-Vegetable Salad With Ginger-Lemon Dressing
Sprouted: Raw Sprouted Lentil Chili
Quinoa as the main attraction: Quinoa Salad With Cherry Tomatoes, Radicchio, and Pistachios
Have you used kelp noodles before? Would you rather have real pasta than this? It’s cool, I won’t be mad.
Tell me in the comments.Print
Creamy, crunchy, and raw salad with addictive, almond butter-tahini dressing.
- For the salad:
- 2 cups finely 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
- For the dressing:
- ¼ cup raw, smooth, unsalted almond butter
- 2 tablespoons tahini
- ¼ cup olive oil
- ¼ cup water
- 1 tablespoon Nama Shoyu or Tamari
- 1 tablespoon agave syrup or maple syrup
- 3 tablespoons lemon juice (about 1 large lemon)
- ¼ cup fresh basil, chopped
- 1 tablespoon chopped fresh ginger
- 1 garlic clove, peeled, chopped
- 1 teaspoon red pepper flakes
- Place the noodles in a medium bowl and rinse a few times under cold running water to remove any small particles. Drain the noodles and squeeze.
- Cut the kelp noodles three or four times to avoid extra long pieces.
- Mix the lettuce, cucumber, red pepper, noodles and almonds in a bowl, preferably with your hands, to distribute all ingredients evenly.
- To make the dressing, combine all ingredients in a blender and process until smooth.
- Add about 2/3 cup of the dressing (or more/less depending on your taste) to the bowl and toss to combine.
- Store the dressing for up to 7 days in a refrigerator. It can be thinned with water to a lighter consistency if it thickens too much.
The dressing can be used as a dip for crackers or crudités.