• 1/4 cup thinly sliced shallots
  • 1 cup sliced mushrooms, any type
  • 1/2 teaspoon minced fresh garlic
  • 1 tablespoon nama shoyu (raw), liquid aminos (gluten free), or soy sauce (cooked)
  • 2 tablespoons toasted sesame oil (not raw; can use raw if desired)
  • 1/2 cup julienned carrot
  • 1 (12-ounce) bag kelp noodles, rinsed with warm water to soften
  • 1 cup baby spinach leaves, packed
  • 2 tablespoons chopped scallions

Raw Korean-Style Kelp Noodles with Vegetables

  • Serves: 4 people


My newest favorite raw food is kelp noodles, made from a sea vegetable and full of minerals and iodine, with only about 10 calories per serving. They are pliable but crunchy when cold; rinse them under warm water to soften before using.  Of course, you can substitute vegetable noodles;  simply use a spiral slicer on two zucchini.  For more protein, sprinkle this with a couple tablespoons of almonds or sesame seeds before serving.

  1. Place shallots, mushrooms, and garlic in a large bowl; add your choice of soy sauce plus sesame oil and toss to mix well. Set aside for at least 15–20 minutes to marinate and soften.
  2. Add carrot, kelp noodles, spinach, and scallions to bowl. Mix well. Will keep for 1 day, refrigerated.


PER SERVING: 88 cal, 7g fat (3g mono, 3g poly, 1g sat), 0mg chol, 1g protein, 5g carb, 1g fiber, 225mg sodium

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