Kelp is a quick-growing brown seaweed, popular in Japanese cuisine and packed with fiber, minerals and phytonutrients. As a noodle, it has a neutral, non-fishy flavor and a firm, chewy texture that softens upon soaking. Eating an entire package sets you back only 10 calories! Plus, you won’t get any of the starch or gluten that comes with “regular” pasta. Give kelp noodles a try in this colorful salad, made with shredded veggies, fresh herbs and hemp seeds for added crunch!
Rainbow Sea Kelp Salad
1 bag sea kelp noodles
2 Tbsp. sun-dried tomatoes in olive oil
2 Tbsp. nutritional yeast
Juice of half a lemon
Juice of half a lime
1-1/2 Tbsp. diced parsley
1-2/3 Tbsp. diced basil and cilantro
Black pepper to taste
1 cup shredded kale or spinach
1/2 cup shredded purple cabbage
1/4 cup shredded carrots
1/3 cup toasted hemp seeds
Optional: red pepper; crispy wakame strips; diced or sliced avocado
1. Drain and rinse sea kelp noodles. Cut noodles and massage; place in medium-sized bowl.
2. Add remaining ingredients and toss to combine. Top with red pepper, wakame strips and avocado.