Delicious Living

Kelp Lettuce Cups

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)

Recipe Yield: 
4 servings
Recipe Ingredient Details: 
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
Recipe 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 Additional Notes: 

PER SERVING: 207 cal, 8g fat (4g mono, 3g poly, 1g sat), 0mg chol, 591mg sodium, 20g carb (5g fiber, 10g sugars), 9g protein

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