To make prep even quicker, swap 2¾ cups cabbage slaw mix for the carrots and cabbage in the recipe. If you can’t find kelp noodles, rice noodles make a fine substitute.
(vegan, gluten free)
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Kelp Lettuce Cups
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Ingredients
- 1 (12-ounce) package Sea Tangle Kelp Noodles
- 2 tablespoons lemon juice
- ¼ teaspoon sea salt
- 16 whole butter lettuce leaves
- 2 medium carrots finely shredded
- 1 cucumber halved and thinly sliced
- 1 cup shredded red cabbage
- ½ cup roasted peanuts or cashew halves
- 3 green onions thinly sliced
- 3 tablespoons chopped fresh mint leaves
- 16 teaspoons gluten-free Sky Valley Thai Peanut Sauce
Instructions
- Rinse kelp noodles and place in a large bowl. Cover noodles with water and add lemon juice and salt. Gently stir and set aside for 10 minutes until soft; then rinse and drain noodles in a colander.
- Divide lettuce leaves and kelp noodles among four plates, creating a bed for remaining ingredients.
- Top noodles with shredded carrots, cucumber and cabbage. Garnish each mound with about ½ tablespoon roasted peanuts or cashews.
- Toss green onions and mint together; sprinkle mixture over each mound. Serve open-face, with peanut sauce for drizzling.
Recipe Notes
Nutrition Facts
Kelp Lettuce Cups
Amount Per Serving
Calories 207
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 1g
5%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Sodium 591mg
25%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
20%
Sugars 10g
Protein 9g
18%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 207 cal, 8g fat (4g mono, 3g poly, 1g sat), 0mg chol, 591mg sodium, 20g carb (5g fiber, 10g sugars), 9g protein
