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Raw vegan tamarind noodle bowl
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Vegan Tamarind Noodle Bowl (vegan, gluten free if you use tamari or coconut aminos)

Author - Gena Hamshaw


  • 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


  • 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.