Kelp Lettuce Cups
  • 1 (12-ounce) package Sea Tangle Kelp Noodles
  • 2tablespoons lemon juice
  • ¼teaspoon sea salt
  • 16 whole butter lettuce leaves
  • 2 medium carrotsfinely shredded
  • 1 cucumberhalved and thinly sliced
  • 1cup shredded red cabbage
  • ½cup roasted peanuts or cashew halves
  • 3 green onionsthinly sliced
  • 3tablespoons chopped fresh mint leaves
  • 16teaspoons gluten-free Sky Valley Thai Peanut Sauce
  1. 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.
  2. Divide lettuce leaves and kelp noodles among four plates, creating a bed for remaining ingredients.
  3. Top noodles with shredded carrots, cucumber and cabbage. Garnish each mound with about ½ tablespoon roasted peanuts or cashews.
  4. 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