Vegan Tamarind Noodle Bowl (vegan, gluten free if you use tamari or coconut aminos)
Author -Ingredients
- 8 oz. kelp noodles
- 1 small zucchini sliced into thin ribbons (you can use a spiralizer, mandolin, peeler, or a grater)
- 1 medium carrots sliced into ribbons or grated
- 1/2 cup shredded red cabbage
- 1 tbsp tamarind paste
- 3 tbsp olive oil
- 1 tbsp lime or lemon juice I like lime, but use what you have
- 1 tbsp agave or maple syrup
- 1 tbsp low sodium tamari or Bragg's liquid aminos, or nama shoyu, or coconut aminos
- 1/4 cup cilantro optional
Instructions
- Mix together the kelp noodles, carrots, zucchini, and cabbage.
- In a blender or with a small whisk, blend the tamarind paste, oil, lime juice, agave/maple syrup, and tamari.
- Massage about 3 tbsp of the dressing into the noodles. Add more dressing as needed. Transfer salad to two bowls and top with cilantro, if desired. Makes 2-3 servings.