Raw Korean-Style Kelp Noodles with Vegetables
  • 1/4 cup thinly sliced shallots
  • 1cup sliced mushrooms, any type
  • 1/2teaspoon minced fresh garlic
  • 1tablespoon nama shoyu (raw), liquid aminos (gluten free), or soy sauce (cooked)
  • 2tablespoons toasted sesame oil (not raw; can use raw if desired)
  • 1/2 cup julienned carrot
  • 1(12-ounce) bag kelp noodles, rinsed with warm water to soften
  • 1cup baby spinach leaves, packed
  • 2tablespoons chopped scallions
  1. Place shallots, mushrooms, and garlic in a large bowl; add your choice of soy sauce plus sesame oil and toss to mix well. Set aside for at least 15–20 minutes to marinate and soften.
  2. Add carrot, kelp noodles, spinach, and scallions to bowl. Mix well. Will keep for 1 day, refrigerated.
Recipe Notes
Nutrition Facts
Raw Korean-Style Kelp Noodles with Vegetables
Amount Per Serving
Calories 88 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 225mg 9%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 88 cal, 7g fat (3g mono, 3g poly, 1g sat), 0mg chol, 1g protein, 5g carb, 1g fiber, 225mg sodium