A friend of mine introduced me to kelp noodles which are a super-low-calorie food. I picked up some up at a health food store along with kohlrabi which I had never prepared before.
As the packaging states, it’s healthful, delicious, easy to prepare, and fun to eat! So I bought a ton of packages of these since they’re about 6 calories per package and I thought I could easily make some great salads with them. However, I haven’t really had many ideas of how to eat them.
I rinsed the kelp noodles and chopped them into smaller bite-size pieces instead of the long stringy noodles so that they’d be easier to incorporate into a salad.
In a pan, I quickly sauteed some sliced zucchini with salt, pepper, and garlic. I added some green peppers and shaved carrot slices. I sauteed these for under 5 minutes — just enough to soften them up and infuse the flavors but not fully cook them.
I added the mixture to the kelp noodles. I also sliced some fresh kohlrabi which has an apple consistency and texture, and was a very light flavor addition. I then added some avocados and butter lettuce to the salad.
For the dressing, a simple dash of lemon juice and olive oil and more salt and pepper for flavor. In hindsight, the avocado while it tasted great with the salad, did not last well for leftovers.
Total cook time, approximately 5 minutes plus 10 minutes to prep.
12 oz kelp noodles
1 cup zucchini
1 bell pepper
1 carrot
1 kohlrabi
1/2 avocado
1 cup butter lettuce
1/2 teaspoon garlic
1/2 teaspoon salt
1/2 teaspoon pepper
Makes 2 servings.
Calories: approx 160 per serving
Improvised Cooking 