Raw Kelp Noodles with a Creamy Tamarind Dressing

Have you tried these kelp noodles by the company Sea Tangle?

They are totally raw, a little crunchy but perfect for a creamy based sauce.  If they weren’t almost 4 dollars a bag I would eat them all the time.  For this meal, I just wanted to make a simple light lunch for John and I.  Kelp noodles with lots of veggies, a cashew based sauce and loads of cilantro.  We love cilantro around here, though all herbs are tasty (one exception: purslane).  I also have had some tamarind paste around my house that I wanted to use, though I wasn’t exactly sure how it would turn out.  I expected it to be sweeter (probably because I grew up eating tamarindo candies) but it was actually quite tart, so I blended it up with cashews to balance out the flavors.

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Raw Kelp noodle Salad

  • 1/4 cup dried wakame, soaked
  • 1 package of sea tangle kelp noodles, soaked
  • 1/2 bunch chinese broccoli
  • 2 carrots, grated
  • 2” peice of daikon, grated

Theres a lot of soaking for this dish.  For the wakame, just put the dried seaweed in a bowl and fill with warm water.  It will take about 10-15 minutes til they are ready, but be sure to taste it first because you don’t want any crunchy pieces left in there.  At the same time, rinse your kelp noodles under running warm water for a minute or two.  Then, transfer them to a large bowl and fill with warm to hot water. This will soften them up a bit.

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For the chinese broccoli, I put it in a plastic bag with some olive oil, salt and pepper and massaged it through the bag with my fingers to try to break it down a bit.  It really helps if you’re trying to eat totally raw!  Massaging, not just for kale.

for the sauce

  • 1/2 cup cashews, soaked for minimum 2 hours
  • 1 T. tamarind paste
  • juice from half a lemon
  • 1 t. miso paste
  • a little water to help blend the sauce

To garnish

  • sriracha
  • chopped cilantro

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Blend everything up in a high-powered blender until smooth.  Toss your noodles, wakame and half the amount of grated carrots in about a half-cups worth of the sauce and serve onto plates.  Place the rest of the vegetables on top of the noodles, and garnish with sriracha and cilantro.  We also added plain cold tofu to our salads, to round out the meal a bit.  But if you wanted this to be strictly raw you could add some dehydrated crackers or a nut pate on the side to make sure you are filled up.

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One last thing I would like to add: If you ever find yourself hungry but super lazy, never combine seitan or fake chicken-like product with raw kelp noodles.  It’s seriously gross, not just because there’s no sauce, or everything is processed or it just sounds like a weird combination.  It’s gross because eating crunchy kelp noodles with a fake meat product brings back the worst childhood food memory ever: GRISTLE.  Do you remember how terrible that was?  Crunchy meat weird stuff?  I remember being a kid eating with my family and getting a bite of gristle and spitting it out onto my plate.  My parents thought it was no big deal but it was to me. Disgusting.

end rant.

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