Throughout the week, I tend to eat light and often, but I try to make sure I sit down and eat at least one dense and filling meal a day. This usually means adding some sort of rice, beans, grains, or noodles to whatever vegetables I am eating. I always try to rotate and switch these out, so I don't get bored with them, and this is made fun by trying new ancient grains or noodles I have never heard of. This weekend was the first time I saw kelp noodles at the grocery store, so I picked up a bag.
The noodles were made of only three ingredients--kelp, water, and an extract of seaweed that was used as a preservative. They were crunchy and flavorless, and the best part was that they didn't need to be cooked. Once out of the bag, the noodles just needed to be rinsed and they were ready to go. Since the noodles were made of kelp, this reminded me of sushi and Asian flavors, so these are the flavors I used in the dish. Some of my favorite vegan sushi has mango bits and almond topping, and I love the combination of fresh fruit with nuts. This recipe contains no added salt, is gluten-free, and entirely raw!
YIELDS
2 buddah bowls, or 4 side servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup kelp noodles
- 2 cups raw kale, massaged*
- 1/2 cup sliced red cabbage
- 1 carrot, shredded
- 1 red pepper, julienned
- 4 radishes, sliced thin
- 1/2 cup mango
- 1/4 cup scallions
- 1/4 cup fresh cilantro
- 1/4 cup fresh basil
- 1/4 cup sliced almonds
- 1/4 cup water
- 1 tablespoon vinegar, acv prefered
- 1 tablespoon honey/agave/maple syrup
- 1 inch knob fresh ginger
- juice of 1 lemon, divided in half
- 1/2 teaspoon tamari
- 1/4 raw whole almonds, soaked for about 30 minutes to an hour
- to top sesame seeds
- 1/2 tablespoon extra virgin olive oil
Directions
1. Open the package of kelp noodles and rinse the noodles in water. I only needed about a cup of noodles, but you could probably double the recipe to use the entire package. Add the noodles to a large bowl.
2. *Remove the stems from your kale and add to a separate large bowl. Add the juice from 1/2 of the lemon and the olive oil and massage into the kale for about 1 minute until the kale starts to wilt. When you are finished, this will reduce the kale from the 2 cups you started with to about 1 cup of kale. Add this to the bowl with the rice noodles.
3. Add the cabbage, carrots, pepper, and radishes to the bowl.
4. In a blender, add the soaked almonds (I soaked my almonds while I prepared the rest of the ingredients so they would be ready by the time I was done), water, vinegar, honey, ginger, the juice from the other half of the lemon and tamari and blend until smooth.
5. Pour dressing mixture over noodles and vegetables and toss.
6. In a separate bowl, toss mango, scallions, cilantro, basil, and sliced almonds.
To serve, add mango mix on top of kelp noodles and sprinkle with sesame seeds.
2. *Remove the stems from your kale and add to a separate large bowl. Add the juice from 1/2 of the lemon and the olive oil and massage into the kale for about 1 minute until the kale starts to wilt. When you are finished, this will reduce the kale from the 2 cups you started with to about 1 cup of kale. Add this to the bowl with the rice noodles.
3. Add the cabbage, carrots, pepper, and radishes to the bowl.
4. In a blender, add the soaked almonds (I soaked my almonds while I prepared the rest of the ingredients so they would be ready by the time I was done), water, vinegar, honey, ginger, the juice from the other half of the lemon and tamari and blend until smooth.
5. Pour dressing mixture over noodles and vegetables and toss.
6. In a separate bowl, toss mango, scallions, cilantro, basil, and sliced almonds.
To serve, add mango mix on top of kelp noodles and sprinkle with sesame seeds.
Also by Lauren: Raw Vegan Recipes: Pineapple Jicama Slaw
Related: Hearty Carrot and Farro Salad
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Photos: Lauren Sacerdote
