Summer Kelp Noodle Salad

Summer Kelp Noodle Salad

The first time I tried kelp noodles a few years ago I actually wasn’t a fan. The way that they were prepared was in a stir fry and a soup and it seem odd to have these crunchy raw noodles in a warm dish.

So I didn’t think to ever use them in my cooking until my sister made this delicious salad with them. She is an amazing cook and I love the way she prepares food. I’ve had it a few times and thought that it really complimented the noodles and gave them the purpose that I felt like they were made for.

I loved the recipe so much that I wanted to share it with you all! I think it’s a perfect salad for summer when you have guests over or for work as you don’t have to heat anything up. It’s also quite nice the next day as the sauce really marinates everything quite nicely. You can easily add this to your work lunch rotation!

You can add other vegetables like snow peas, capsicum (just keep in mind it can overpower the flavours), and even broccoli. This salad is pretty much raw besides the toasted sesame oil and seeds. I use these kelp noodles, but any brand will be fine.

The dressing is what really makes ties it together and oh how amazing it is! Thanks to my sister Vanja for sharing this one with us. I hope I’ve done it justice.

Summer Kelp Noodle Salad

Summer Kelp Noodle Salad

Total Time: 25 minutes

Serving Size: 3-4

Ingredients

  • 1 packet of kelp noodles (450gr)
  • 2 small carrots, julienned
  • 2 small cucumbers, julienned
  • Small bunch of coriander (one big handful), chopped
  • 2-3 sprigs green shallots, chopped (optional)
  • 1 tbsp toasted sesame seeds
  • 1/2 cup cashews
  • handful of mint leaves
    Dressing:
  • 1 tbsp ginger, minced
  • 1 fresh chilli, minced (according to how hot you like it, you may want to leave the seeds in)
  • 3/4 cup crushed peanuts
  • 3 tbsp tamari
  • 1 heaped tbsp tahini
  • 1/4 cup toasted sesame oil
  • Juice of half a lemon
  • Salt to taste

Instructions

  1. Drain the noodles and let sit over the sink and drip all the excess water out.
  2. Using a large bowl, add the carrots, cucumber, coriander, shallots, sesame seeds, cashews and mint.
  3. In a jar, combine all dressing ingredients and give it a good shake.
  4. Add in the drained kelp noodles and the dressing to the bowl. Toss through and serve.
  5. I like to dress it with a few more nuts and seeds on the top.
http://theminimalistvegan.com/summer-kelp-noodle-salad/

5 comments… add one
  • Kris 08/02/2016 Reply

    Thanks Masha for this beautiful dinner idea. Tried it yesterday and totally loved it! Planned to have some kelp noodles for a while, so this was a great opportunity. The sauce is amazing! I had to swap the cashew nuts for pine nuts & pistachios as I ran out of cashews but they worked well too. Keep up sharing your delicious & beautiful creations! So yummy!

    • Thanks Kris!! Glad you loved it ๐Ÿ™‚ It’s nice to see that you can substitute things when you don’t have the right ingredients and still make it work xx

  • Karin 09/02/2016 Reply

    Thanks for the recipe. It looks delicious! Can you recommend a place in Canberra where I could buy the kelp noodles? After a recent trip to japan I’m eagerly trying to find Japanese ingredients (including various forms of kelp/seaweed) so suspect that wherever you found these noodles will probably also sell some other products I need. Thank you ๐Ÿ˜‰

    • Hi Karin! You can buy them in most health food stores. I’ve bought them from Mountain Creek and at the Discount Health Food Store in Gungahlin before. But for Japanese ingredients I would definitely go to either Mountain Creek or As Nature Intended ๐Ÿ™‚ Hope that helps!

  • Karin 10/02/2016 Reply

    It does indeed. I’d been looking in Asian grocery shops โ€“ where I’d found most of the types of seaweed I needed, but not all โ€“ but hadn’t tried health food shops. Cheers!

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