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Kelp Noodle Salad

  • Author: Iosune
  • Prep: 10 mins
  • Total: 10 mins
  • 2-4 1x
  • Salad, Side Dish
  • Asian
  • Vegan

Servings 2-4 1x

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Kelp noodle salad, delicious and extremely easy to make. It’s made with kelp noodles and a wonderful dressing and is ready in 10 minutes!

Ingredients

For the dressing:

  • 23 tbsp extra virgin olive oil, I added 3
  • 1 tbsp lemon juice
  • 1 tbsp maple or agave syrup
  • 1 tbsp soy sauce or tamari
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • ⅛ tsp red pepper flakes (optional)

For the kelp noodle salad:

  • 1 12-ounce package of kelp noodles, drained and rinsed well
  • 2 medium carrots, shredded
  • 3 green onions, chopped
  • ½ cup raw or toasted cashews (65 g)
  • 1 tbsp sesame seeds

Instructions

  1. Mix all the dressing ingredients in a jar or a bowl until well combined. Set aside.
  2. Add all the salad ingredients to a large bowl (kelp noodles, carrots, green onions, cashews, and sesame seeds), along with the dressing, and mix until well coated. Kelp noodles will take longer than regular noodles to completely coat, as they are not as soft. You can add the cashews raw or toasted, and you can buy them already toasted or toast them in a skillet until golden brown and fragrant. It’s up to you!
  3. Try before serving and add salt to taste if needed.
  4. Serve your kelp noodle salad immediately with some baked tofu, fried tofu, air fryer tofu, marinated tofu, seitan, or even tempeh.
  5. Keep the leftovers in an airtight container in the fridge for up to 3 to 4 days. 

Notes

  • What are kelp noodles? Kelp noodles are made from kelp, which is a type of seaweed, and are originally used in Korean recipes and other Asian cultures. They are low in calories and carbs, as well as gluten-free.
  • Here’s how to cook kelp noodles: put the kelp noodles in a bowl and rinse them with warm water. Drain and fill the bowl with hot water, then add 1 tbsp of baking soda and the juice of one lemon. Soak for 10 minutes and rinse. However, kelp noodles don’t need to be cooked and can be safely eaten raw. 
  • Any type of oil or sweetener will do.
  • To make this kelp noodle salad you could also use lime juice or vinegar instead of lemon juice.
  • Feel free to customize your kelp noodle salad with your favorite spices or veggies.
  • Omit the red pepper flakes if you’re not into spicy food.
  • Soy sauce can be replaced with tamari or coconut aminos. You could also add salt to taste instead.
  • Feel free to use raw or toasted cashews. You can buy them already toasted or toast them in a skillet until golden brown and fragrant. 
  • If you can’t find cashews or sesame seeds, use any other nuts or seeds instead.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 236
  • Sugar: 5.9 g
  • Sodium: 279 mg
  • Fat: 19.2 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 14.9 g
  • Fiber: 2.7 g
  • Protein: 3.8 g