Kelp noodles…such an interesting food product. Of course, if you are the caveman-type that wants to live EXACTLY like the cavemen, then I doubt you’ll try this, but if you are like we are – looking for ingredients that are whole and Paleo – then these little guys are great! The flavor is refreshing, the texture is crisp, like a noodle made of cucumber (but doesn’t taste like a cucumber). I recommend trying them…very neat all the way around. I made a whole pound last night and it was completely gone. Now that I know what to expect, I’ll definitely be playing with them more.
Recipe: Paleo Kelp Noodle Salad
- 1 lb package Kelp Noodles
- 2 Tbsp Coconut Aminos (or wheat free Tamari if you do soy)
- 1 Tbsp Coconut Vinegar
- 1 ½ Tbsp Maple Syrup
- 1 Garlic clove
- ½ tsp Sesame Oil
- 1 ½ tsp Ginger (fresh)
- 1 Tbsp Chives
- 1/3 cup Cilantro
- Coarse Sea Salt (to taste)
- Rinse the kelp noodles in water and cut to desired length. Chop the chives and cilantro, add to the kelp noodles, and set aside for later.
- Combine coconut aminos, coconut vinegar, maple syrup, garlic, ginger, and sesame oil and blend until smooth. Make sure there are no remaining chunks – if you are unsure, strain it. You don’t want to surprise anyone with a piece of raw garlic!
- Add the coconut aminos mixture to the kelp noodles, toss, and season with sea salt to your liking.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4