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Servings: 2

Weight Watcher Smart Points: 7

Preparation Time: 10 Minutes

Cooking Time: 0 Minutes

Ready In: 10 Minutes


  • ¼ cup almond butter
  • 1 carrot, peeled and julienned
  • 1 small garlic clove
  • 1 small jalapeno, ribs and seeds removed
  • Juice of 1 lime
  • 12 ounces kelp noodles
  • 1 teaspoon raw honey
  • ½ teaspoon salt
  • 2 scallions, thinly sliced
  • 1 teaspoon sesame oil
  • ½ small shallot
  • 1 tablespoon gluten-free tamari
  • ¼ cup water


  1. Rinse the kelp noodles in a colander and cut in half (roughly) with scissors
  2. This will make it easier to toss them in the sauce
  3. Transfer to a mixing bowl with the carrots and scallions.In a food processor, combine the remaining ingredients and puree until smooth
  4. Add more water as necessary so the sauce is thinner than ranch dressing.Add the sauce to the mixing bowl and toss until the noodles are very well coated
  5. Serve immediately or store in the fridge for up to a week.

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