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.
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 large Garlic clove
½ tsp Sesame Oil
1 ½ tsp Ginger (fresh)
1 Tbsp Chives
1/3 cup Cilantro
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 in a blender (or Bullet!) and blend until smooth. If you have any chunks, I like to fish them out, so nobody gets any surprises.
Add the coconut aminos mixture to the kelp noodles, toss, season with sea salt if you find that necessary, and serve! If you want to really jazz it up, add slivered carrots, cucumbers and peppers!