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–+ servings

Raw Summer Peanut Noodles

Raw, crunchy, plant-based and low carb noodle dish!
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Course Main Course, Side Dish
Cuisine Asian, vegan
Servings 2

Ingredients
  

  • 1 package kelp noodles
  • 1 carrot, large
  • 1 zucchini, medium
  • 1/2 red bell pepper
  • 1/2 cup red cabbage, shredded
  • 2 tbsp peanut or almond butter, raw
  • 1/2 lime, juiced
  • 1 tbsp sesame oil
  • 2 tbsp water
  • 1 tsp sea salt
  • sambal oelek or sriracha sauce to taste
  • cilantro, garnish
  • green onions, garnish
  • raw cashews, garnish

Instructions
 

To make the noodles

  • Rinse kelp noodles in colander under cold water. Set aside. 
  • Spiralize zucchini and carrot. Cut bell pepper into thin slices. 
  • Place kelp and veggie noodles into a large bowl. 

To make the sauce

  • Add almond butter, coconut aminos, sambal oelek (if using), sesame oil, lime juice, salt and 2 tbsp water into blender. 
  • Blend until smooth. 
  • Add more water (in increments) as needed to achieve a smooth, sauce like consistency. 

Combine noodles and sauce and garnish with cilantro, green onions and chopped raw cashews. 

    Keyword keto, low-carb, plant-based, raw, vegan
    Tried this recipe?Let us know how it was!