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“Quick, easy and healthy. Took a while to get the little kiddies to eat this one but now they request it. This works for our family of four for dinner with our children aged eight and nine. Any extras store well in the fridge until the next day.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 (12 ounce) packagessea tangle kelp noodles, soaked in warm water to soften and loosen
  • 1 large daikon radish, spiraled into a spaghetti-type shape
  • 23 cup raw tahini
  • 2 tablespoons Braggs liquid aminos or 2 tablespoons coconut aminos
  • 1 large lime, juiced
  • 1 jalapeno, coarsely chopped
  • 2 large garlic cloves, coarsely chopped
  • 1 inch piece ginger, coarsely chopped
  • 3 dates, coarsely chopped
  • 13-12 cup water, for thinning sauce
  • 2 cups shredded red cabbage
  • 1 large carrot, cut into matchsticks
  • 5 green onions, sliced on the diagonal
  • 14 cup chopped fresh cilantro, for garnish
  • sesame seeds, for garnish

Directions

  1. Spiralize your daikon and soak your kelp noodles in warm--not hot--water until softened and easily untangled. Drain and throw both "noodles" into a bowl large enough for all ingredients to mix well.
  2. Toss in the red cabbage, carrots and green onions.
  3. Place tahini, liquid aminos, lime juice, jalapeño, garlic, ginger and dates in a blender and blend until smooth. Add enough water to make it smooth and pourable.
  4. Pour sauce over all and mix until everything is covered.
  5. Plate it up and garnish with some fresh cilantro and a sprinkling of raw sesame seeds.
  6. Enjoy a healthy, raw vegan lunch or light dinner!

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