This kelp noodle recipe is carb-free noodles made from seaweed with a mild taste and texture of al dente pasta. They’re a great option when you’re cutting carbs or going keto. This Kelp Noodle Recipe is tossed in a creamy tahini sauce with just the right amount of spice!
Kelp noodles are naturally gluten- and fat-free. They’re made of kelp, brown seaweed, and water. A thick, bold sauce pairs perfectly with the noodles!
Crunchy Kelp Noodle Recipe with Tahini
This quick, super creamy Kelp Noodle Recipe with Almond-Tahini Dressing is a nutritious raw vegan meal that’s just as tasty as your mom’s fettuccine Alfredo.
You can serve this dish hot or cold. It’s great for meal prep or for taking along on picnics. The noodles are loaded with crunchy, bright veggies like broccoli, carrots, mushrooms, and edamame for a boost of veggie-based protein.
Feel free to change up the veggies with what you have on hand. You can quickly bulk this recipe up for meat lovers by adding grilled chicken, shrimp, or even seitan.
They’re a bit crunchy, healthy, and make an easy pairing with almost any salad dressing. This is why the Almond-Tahini Dressing in this vegan recipe is an absolute winner.
Let’s see how you can make this delicious Asian delicacy at your home!
Prep Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4 serves
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
- Two tablespoons tahini
- ¼ cup olive oil
- ¼ cup water
- One tablespoon Nama Shoyu or Tamari
- One tablespoon agave syrup or maple syrup
- Three tablespoons lemon juice (about one large lemon)
- ¼ cup fresh basil, chopped
- One tablespoon chopped fresh ginger
- One garlic clove, peeled & chopped
- One teaspoon red pepper flakes
Method to Prepare
- 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 sauce 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.
If you want to bring a severe crunch to your plate, then try this Kelp Noodle Recipe! They have a snappy texture that’s unlike any other pasta. Plus, they’re effortless to prepare and healthy to eat. So, try this recipe and add some spicy flavors to your menu.