Tahini Kelp Noodle Bowl | leslie-woodward

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Tahini Kelp Noodle Bowl

October 27, 2015

 

​​Dressing

  • ¼ cup tahini

  • 2½ tablespoons organic tamari

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons fresh lime juice

  • 1 tablespoon apple cider vinegar

  • 2 garlic cloves, minced

  • 2 teaspoon minced fresh ginger root

  • 2-4 tbsp cilantro, chopped

  • 1/2 tbsp raw honey or 1/2 dropper of liquid stevia

 

Noodles

  • 2 zucchini, julienned

  • 6 carrots, julienned

  • 1 package of Kelp Noodles

 

First, set your kelp noodles in a bowl of hot water. Then, mix together your dressing and set aside. After julienning your veggies, steam them however you prefer (I use a bamboo steamer). When the veggie noodles are tender, remove from heat. Drain your kelp noodles, squeezing out excess moisture with a paper towel, and place in a dry bowl. Add your cooked veggie noodles and dressing and toss well to combine. Top with a little extra cilantro and enjoy! 

Serves 2-3

 

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April 27, 2017

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