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Kelp noodle salad with sesame, soy and almond butter

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

Vegetarian, Gluten-Free, Dairy-Free

2 Servings, 620 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Soak noodles, toast seeds

Soak kelp noodles in a bowl with cold water and set aside. Meanwhile, heat a small skillet on low heat over the stovetop. Toast sesame seeds on the dry skillet, stirring occasionally, until lightly brown and fragrant, 4 to 5 minutes. Take off heat and set aside.

2

Prep noodle sauce

*Peel and mince garlic and ginger.
*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

*Thinly slice cabbage.
*Roughly chop cilantro.
*Peel carrot and slice into thin strips.
*Thinly slice snow peas.

4

Finish, plate

Toss cabbage and cilantro with noodles. Divide noodles evenly between two bowls, top with carrots and snow peas and garnish with sesame seeds.

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