If you’ve never had kelp noodles before, you’re in for a treat, if only for the cool factor. They’re clear, slightly smaller than spaghetti, don’t need cooking and come in a plastic package. Very easy to use. I picked some up at Live recently and made them into this salad, adapted quite loosely from Live’s Thai Vibe salad recipe in Brendan Brazier’s new book Whole Foods to Thrive. Adapt it yourself with whatever ingredients you have on hand.
Sauce:
1 cup almond butter
2 tbsp chopped ginger
2 cloves garlic
1 shallot
2 red or orange peppers
1 bird’s eye chili
1/4 cup rice vinegar
1/2 cup fresh lime juice
1 tbsp honey
1 tbsp maca
salt to taste
Blend all ingredients in a blender until smooth. Best to put the almond butter in last. You could increase the garlic if you want it more garlicky, but remember you’re eating it raw!
Salad:
1/2 package kelp noodles
1 zucchini, spiralized (or make into ribbon noodles with a vegetable peeler)
1/2 red pepper, sliced into strips
handful mustard greens, sliced into strips
handful pea shoots, torn into pieces
Toss together salad ingredients with sauce (you won’t need all of it by any means). Garnish with hemp seeds, almonds or cashews.
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