
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Kelp noodle salad with sesame, soy and almond butter
Gluten-Free Friendly, Dairy-Free, Vegetarian
2 Servings, 620 Calories/Serving
5–20 Minutes
Seaweed, the increasingly ubiquitous sea vegetable, has been transformed into mild-flavored noodles for this simple, bright dish, which is enhanced by a sweet and savory dressing of sesame oil, sambal chile, almond butter and soy sauce. Thinly sliced carrots and snow peas add a crunch. One thing to note: Because the kelp noodles are raw, it's best to let them sit in the sauce for several minutes to marinate and soften.
In your bag
- 10 ounces kelp noodles
- 1 tablespoon sesame seeds
- 2 cloves garlic
- 1-inch piece ginger
- 1 lime
- ½ cup sesame dressing
- 5 ounces savoy cabbage
- Small bunch cilantro
- 1 carrot
- 2 ounces snow peas
Nutrition per serving
Instructions
Wash produce before use
1
Soak noodles, toast seeds
2
Prep noodle sauce
*Zest lime.
Mix garlic, ginger and lime zest with sesame dressing, ½ teaspoon salt and juice of the lime. Mix well to combine. Drain water from kelp noodles and add to dressing, tossing gently to combine. Set aside to marinate.
3
Prep veggies
*Roughly chop cilantro.
*Peel carrot and slice into thin strips.
*Thinly slice snow peas.
4
Finish, plate