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 is 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! 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 lovely the next day as the sauce marinates everything quite nicely. You can easily add this to your work lunch rotation!
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. I use these kelp noodles, but any brand will be fine.
The dressing is what 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.
- 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
- Drain the noodles and let 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.
- I like to dress it with a few more nuts and seeds on the top.
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