Ingredients
Scale
- 1 – 12 oz pack kelp noodles (2 cups)
- 1 cup julienne or spirialized cucumber
- ½ cup julienne or spiralized carrots
- ¼ cup tahini
- 1 tablespoon wheat free tamari (liquid or coconut aminos for paleo)
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 ½ teaspoons finely minced or grated ginger
- 1 teaspoon minced garlic
- 2 teaspoons garlic hot sauceor sriracha (optional to add spice)
- 1 tablespoon water
- 1 scallion, thinly sliced
- ¼ cup chopped cilantro
- 1 tablespoon toasted sesame seeds (optional for garnish)
Instructions
- Put noodles into a bowl. Pour boiling water over them and let sit for 30 seconds.
- Drain and rinse in cold water. Set aside until you’re ready to use them.
- Measure the tahini in a glass measuring cup.
- Add the tamari, rice vinegar, toasted sesame oil, ginger, garlic and hot sauce if using.
- Stir to combine evenly. Add water to thin out the sauce.
- Dry the julienned cucumbers on a kitchen towel.
- Place the julienned cucumbers and carrots into a bowl.
- Dry the kelp noodles and cut into thirds so they are manageable.
- Add to the bowl with the julienned vegetables.
- Pour ¾ of sauce over the noodles and mix until evenly coated.
- Add scallions and half the cilantro. Mix well and add more sauce if needed.
- Top with remaining cilantro and sesame seeds.
- Serve. Pass around extra sauce.
- Prep Time: 15 mins
- Category: Paleo, Vegan, Raw
- Cuisine: Asian