- Rinse the kelp noodles in a colander and cut in half (roughly) with scissors. This will make it easier to toss them in the sauce. Transfer to a mixing bowl with the carrots and scallions.
- In a food processor, combine the remaining ingredients and puree until smooth. 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. Serve immediately or store in the fridge for up to a week.
Notes: You can find kelp noodles at the health food store. They are usually stored at room temperature in the pasta isle.
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