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.
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Raw Korean-Style Kelp Noodles with Vegetables
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Ingredients
- 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
Instructions
- 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.
- Add carrot, kelp noodles, spinach, and scallions to bowl. Mix well. Will keep for 1 day, refrigerated.
Recipe Notes
Nutrition Facts
Raw Korean-Style Kelp Noodles with Vegetables
Amount Per Serving
Calories 88
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 225mg
9%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 88 cal, 7g fat (3g mono, 3g poly, 1g sat), 0mg chol, 1g protein, 5g carb, 1g fiber, 225mg sodium
