Kelp noodles are one of those foods which are on the fence for a lot of raw vegans. Many people question whether kelp noodles are actually raw, as they are processed to get into noodle form. From my research it seems some kelp noodles are raw, some are not, depending on the brand you choose. Either way they can be eaten without additional cooking and seem a much better option than cooked pasta. I would recommend kelp noodles as an occasional addition to your diet, for times when you just don't feel like spiralizing.
Many people ask and easy, fast raw meals that I make. This is one of the easiest. In fact, I almost feel as though this post is a non-recipe, because it is so basic! But sometimes we need reminders of those, right?
1 package of kelp noodles (12 ounces)
1 mango, peeled and pitted
1 cup cherry tomatoes
1 tablespoon coconut vinegar
1 tablespoon coconut aminos
dash cayenne pepper (as to your desired spiciness)
dash hot pepper flakes (as to your desired spiciness)
pink Himalayan salt
1 teaspoon dulse flakes
small handful Thai basil
Open package of kelp noodles and rinse. Place noodles in a large bowl of salt water and massage. Set aside. In a blender combine the mango, tomatoes, vinegar, coconut aminos, cayenne, hot pepper flakes, and salt. Blend until smooth. Drain the kelp noodles and return to large bowl. Pour the blended mixture on the noodles. Sprinkle with dulse and stir. Top with basil and serve.