If you’ve been wondering, “what could I make with kelp noodles?”, you’re in the right place. This kelp noodle salad is nutritious as much as it is delicious.
Admittedly, the first time I tried kelp noodles a few years ago I wasn’t a fan. The way that they were prepared was in a stir-fry and soup and it seems odd to have these crunchy raw noodles in a warm dish.
So I didn’t think ever to use them in my cooking until my sister made this delicious salad with them. She’s a fantastic cook, and I love the way she prepares food.
I’ve had it a few times and thought that it 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!
This post may contain affiliate links, for which we earn a small commission at no additional cost to you. Read our full disclosure here.
What are kelp noodles?
Kelp noodles are made from kelp, which is an edible brown seaweed. It’s widely known to be used in Asian cuisine, especially Korean influenced recipes.
Kelp noodles are translucent in the way they look and the texture can sometimes feel a little crunchy in your mouth. The big benefit of kelp noodles is that they are incredibly low in calories and are gluten-free.
Where do you buy kelp noodles?
You can typically purchase kelp noodles in health food stores and some Asian grocers, although its harder to find there. Alternatively, you can buy them online through the likes of Amazon and health food retailers.
Easily have this kelp noodle salad at home or on the go
I think it’s a perfect salad for summer when you have guests over. Whenever I’ve made it for guests, they’ve loved it!
It’s also perfect to take to work as you don’t have to heat anything up. Only have a 30-minute break, no problem. Peel off the lid of your container and eat the noodles right away.
It’s also quite lovely the next day as the sauce marinates everything quite nicely. You can easily add this to your work lunch rotation!
Try different veggies to go in your kelp noodle salad
You can add other vegetables like snow peas, capsicum (keep in mind it can overpower the flavours), and even broccoli.
This salad is pretty much raw besides the toasted sesame oil and seeds.
The dressing is what makes ties it together and oh how amazing it is! It’s the perfect balance of spice, citrus and saltiness to bring the kelp noodles to life. Thanks to my sister Vanja for sharing this one with us. I hope I’ve done it justice.
Enjoy this healthy, and incredibly flavourful kelp noodle salad recipe, whether it's at home or on the go at work.
- 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
- 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
- Wash the noodles under warm water and let them sit over the sink and drip all the excess water out.
- Using a large bowl, add the carrots, cucumber, coriander, shallots, sesame seeds, cashews and mint.
- In a jar, combine all dressing ingredients and give it a good shake.
- Add in the drained kelp noodles and the dressing to the bowl. Toss through and serve. Take your time to mix to give the noodles time to soak up the flavours from the dressing.
- I like to dress it with a few more nuts and seeds on the top.
Other recipes you’ll love:
- Rainbow Falafel Salad
- Spiced Carrot & Millet Salad
- Roasted Eggplant and Capsicum Buckwheat Salad
- Vegan Miso Soup With Veggies & Noodles (Gluten-Free)
- Mediterranean Pearled Couscous Salad
Interested in more recipes?
Want to get inspired each week with a new vegan recipe using everyday ingredients? Click on the link below to get them straight to your inbox!