Kelp noodle salad with sesame, soy and almond butter

Vegetarian, Gluten Free, Dairy Free

2 Servings, 620 Calories/Serving

Seaweed, the increasingly ubiquitous sea vegetable, has been transformed into mild-flavored noodles for this simple, bright dish, which is enhanced by a sweet and savory dressing of sesame oil, sambal chile, almond butter and soy sauce. Thinly sliced carrots and snow peas add a crunch. One thing to note: Because the kelp noodles are raw, it's best to let them sit in the sauce for several minutes to marinate and soften.


  • 10 ounces kelp noodles
  • 1 tablespoon sesame seeds
  • 2 cloves garlic
  • 1-inch piece ginger
  • 1 lime
  • ½ cup sesame dressing
  • 5 ounces savoy cabbage
  • Small bunch cilantro
  • 1 carrot
  • 2 ounces snow peas



Soak noodles, toast seeds

Soak kelp noodles in a bowl with cold water and set aside. Meanwhile, heat a small skillet on low heat over the stovetop. Toast sesame seeds on the dry skillet, stirring occasionally, until lightly brown and fragrant, 4 to 5 minutes. Take off heat and set aside.


Prep noodle sauce

*Peel and mince garlic and ginger.
*Zest lime.
Mix garlic, ginger and lime zest with sesame dressing, ½ teaspoon salt and juice of the lime. Mix well to combine. Drain water from kelp noodles and add to dressing, tossing gently to combine. Set aside to marinate.


Prep veggies

*Thinly slice cabbage.
*Roughly chop cilantro.
*Peel carrot and slice into thin strips.
*Thinly slice snow peas.


Finish, plate

Toss cabbage and cilantro with noodles. Divide noodles evenly between two bowls, top with carrots and snow peas and garnish with sesame seeds.

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