This low carb peanut noodle salad uses kelp noodles to keep the net carb count down to just 5g.
1 package (12 oz) kelp noodles, rinsed
1 baby carrot, sliced into very thin strips with a vegetable peeler
1. Mix together all peanut sauce ingredients and let sit for 30 minutes so that the flavors can meld. Store the sauce covered in the refrigerator until ready to use.
2. Rinse kelp noodles and then add them to a medium sized bowl. Add enough water to cover them and stir in the juice from 1 lemon. Allow them to soak for 20 minutes. Massage noodles periodically to soften them up. Drain the noodles and dry them very well on a cloth or paper towel. Get as much liquid out as you can, or else the water will thin out the sauce too much. Cut kelp noodles into smaller pieces, if desired.
3. Add peanut sauce to noodles and carrots and mix well with a fork. Use the fork to lift the noodles and coat them well with the sauce.
4. Store in the refrigerator.
Keywords: Low Carb Cold Noodle Salad, Keto Cold Noodle Salad, Low Carb Peanut Noodles, Keto Peanut Noodles