Tuesday, November 27, 2012

Paleo Asian Kelp Noodle Salad


I was very excited to share my successful first attempt at preparing kelp noodles, which both the caveman and I enjoyed immensely. The true test in my book, however, is always on my kids. They love their noodles in every way, shape and form, so I couldn't wait to try them out on seaweed.

Tonight I made one of their favorites: Asian noodle salad. It's an easy dish that is delicious eaten warm or cold, and an easy way to sneak in lots of noodles. I traditionally make it with cellophane noodles, so substituting the kelp was very fitting.

Both kids happily slurped their dinners down, and were fascinated when I told them afterward what kind of noodles they'd just noshed. Definite success!
Paleo Asian Kelp Noodle Salad

1 package kelp noodles
juice of 1/2 lemon
1/2 chopped red pepper
1 grated carrot
1/2 zucchini, cut into quarter moons
6 chopped scallions
4 minced garlic cloves
1/2 cup raw creamy almond butter
1 tsp. sesame oil
1/4 cup coconut aminos
2 tbs. rice wine vinegar
1 tsp. palm sugar
pinch of red pepper flakes
1/3 cup coconut milk
1 lime, halved
black pepper, to taste

Squeeze lemon juice into a shallow dish filled with water; add kelp noodles and allow to soak. Meanwhile, bring a pot of salted water to a boil. Add kelp noodles and cook for 10 minutes. 
Add kelp noodles to a large bowl, along with chopped vegetables. Combine garlic through coconut milk in a small pot. Warm over low heat, stirring with a whisk to integrate the almond butter. Squeeze juice of 1/2 lime into the sauce and taste for seasoning.

Toss kelp noodles and vegetables with sauce. If time allows, refrigerate to allow flavors to really come together. Cut remaining 1/2 of lime into wedges and serve with noodles, garnishing with your choice of additional chopped scallions, minced cilantro, sesame seeds and/or chopped cashews.

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