Delicious Living
  • 1 (12-ounce) package Sea Tangle Kelp Noodles
  • 2 tablespoons lemon juice
  • ¼ teaspoon sea salt
  • 16 whole butter lettuce leaves
  • 2 medium carrots (finely shredded)
  • 1 cucumber (halved and thinly sliced)
  • 1 cup shredded red cabbage
  • ½ cup roasted peanuts or cashew halves
  • 3 green onions (thinly sliced )
  • 3 tablespoons chopped fresh mint leaves
  • 16 teaspoons gluten-free Sky Valley Thai Peanut Sauce

Kelp Lettuce Cups

Carsen Snyder | Delicious Living
  • Serves: 4 people

To make prep even quicker, swap 2¾ cups cabbage slaw mix for the carrots and cabbage in the recipe. If you can’t find kelp noodles, rice noodles make a fine substitute. 

(vegan, gluten free)

  1. Rinse kelp noodles and place in a large bowl. Cover noodles with water and add lemon juice and salt. Gently stir and set aside for 10 minutes until soft; then rinse and drain noodles in a colander.
  2. Divide lettuce leaves and kelp noodles among four plates, creating a bed for remaining ingredients.
  3. Top noodles with shredded carrots, cucumber and cabbage. Garnish each mound with about ½ tablespoon roasted peanuts or cashews.
  4. Toss green onions and mint together; sprinkle mixture over each mound. Serve open-face, with peanut sauce for drizzling.

PER SERVING: 207 cal, 8g fat (4g mono, 3g poly, 1g sat), 0mg chol, 591mg sodium, 20g carb (5g fiber, 10g sugars), 9g protein

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