Kelp noodles with Tahini Sauce is a hearty carb-free noodle salad with turmericky Tahini Sauce which is a great salad dressing. We love the crunchiness of noodles, absorbing less dressings so the noodles are more true to its raw seaweed taste. For a wholesome idea, you can toss chicken in the noodles; for a hot dish idea, add noodles in broth of your choice.
Prep: 30 mins
1To make the sauce, combine the tahini, nama shoyu, lemon juice, vinegar, ½ cup water, garlic, salt, nutritional yeast, turmeric, and half the scallions in a blender and blend until it has a smooth and a thick but pourable consistency, adding more water if necessary to thin it out.
2Place the kelp noodles in a strainer and rinse and drain them thoroughly, separating the noodles to untangle them.
3Place the noodles on a cutting board and chop them into smaller, more or less even strands.
4Transfer to a large bowl.
5Add the sauce and toss well to fully coat.
6Add the zucchini, kale, cherry tomatoes, and remaining scallions and toss well.
7Garnish with the cilantro and mint.
8Timesaver! Make the sauce a day ahead. 🙂
¾ cup raw sesame tahini
1 tablespoon nama shoyu
¼ cup fresh lemon juice
1 tablespoon raw apple cider vinegar
1 garlic clove
¼ cup nutritional yeast
½ teaspoon ground turmeric
¼ teaspoon sea salt
4 to 5 scallions, white and green parts, finely chopped