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KELP NOODLE SALAD + PEANUT DRESSING

This healthy Kelp Noodle Salad features a simple mix of carb free kelp noodles, shredded carrots, green onions and delicious creamy peanut dressing for a quick and easy lunch or dinner!

side angle view of serving of kelp noodle salad in bowl with chopsticks and items surrounding.

If you’re anything like me, you’re an experimenter. Kelp noodles are one of those food items that have intrigued me. This Kelp Noodle Salad is super easy to make and will be ready in 15 minutes or less!

I’ve used kelp noodles once before in this Raw Pad Thai and wanted to use them again with a simple peanut dressing.

  • The peanut dressing will add some protein to the meal while adding creaminess.
  • I used a bit more apple cider vinegar than I would normally as I’m trying to adjust to adding more into my diet. I thought it tasted great, especially after sitting for a few minutes letting the flavors develop. Feel free to adjust the amount using the lower amount or just 1 tablespoon apple cider vinegar while adding water to replace the remaining amount if you like.
  • Add in more color and vegetables to the salad using a handful or two of shredded purple cabbage.

If you haven’t tried kelp noodles yet, hopefully this simple kelp salad will inspire you to give them a try. You can find them in some Asian stores or order them online.

top down view of kelp noodles in a colander.

Let’s Talk Kelp Noodles!

Tasteless and crunchy, kelp noodles are a healthy, low carb, low fat, low calorie and gluten free option to other noodles. They contain about 6 calories per serving, 1 gram of fiber, and zero protein.

Kelp Noodles (Livestrong) are rich in more than 70 minerals, including iron, potassium, magnesium, calcium and iodine. With more than 21 amino acids, an assortment of vitamins, enzymes and trace elements, kelp noodles are a great alternative to pasta.

They can be kept unopened in your pantry or refrigerator for up to 6 months. Plus, you’ll love how easy they are to use and do not need to be cooked, just give them a good rinsing before preparing your dish.

Two brands I’ve tried that are considered raw are Gold Mine and Sea Tangle (amazon affiliate links). But please do remember, even with all this goodness you should enjoy kelp noodles in moderation or do your own research before consuming them on a daily basis.

top down view of ingredients used to make healthy kelp noodle salad.

Kelp Noodle Salad Ingredients

In this raw noodle salad recipe, kelp noodles and carrots are tossed with a creamy nut butter dressing for a crunchy noodle salad that’s healthy and delicious.

Here is everything you will need, plus variations:

  • kelp noodles
  • carrots
  • scallions
  • natural peanut butter – I used raw almond butter
  • apple cider vinegar
  • tamari
  • pure maple syrup
  • garlic
  • ginger – fresh is best, but can sub with ground ginger
  • black sesame seeds
  • lime wedges

side by side photos showing the process of making kelp salad noodle salad with peanut dressing.

How To Make Kelp Noodle Salad

Making this Kelp Noodle Salad is quick, easy and ready in under 10 minutes. Note – You can find the full printable recipe at the bottom of this post.

  • Make the dressing. Start by mixing the dressing in a small bowl, whisk together the peanut butter, apple cider vinegar, tamari, pure maple syrup, garlic and ginger. Set aside letting the flavors develop.
  • Rinse noodles. Place the kelp noodles in a colander and rinse well under cool running water.
  • Assemble kelp noodle salad. Add noodles and carrots to a large bowl, add dressing and mix until well coated. Be patient while mixing your kelp noodles, they are not as soft and pliable as regular noodles and will take a moment to completely coat.
  • Serve. Serve in individual bowls and garnish with scallions and sesame seeds. Great with a big squeeze of fresh lime juice and enjoy!

Tip + Faqs

  • Add more veggies. Feel free to include more veggies such as sugar snap peas, edamame, shredded red cabbage, etc. for even more crunch and color.
  • Use tahini or sunflower butter. In place of nut butters or if you have nut allergies, sub with tahini or sunflower butter.
  • Can I change up the dressing? Yes, this Peanut Citrus Dressing or Miso Ginger Dressing is a great way to change up the flavors.
  • Where can I buy kelp noodles? You can easily find them online. I recommend these two brands from Amazon that I’ve tried: Gold Mine and Sea Tangle (affiliate links).

top down view of freshly mixed kelp noodle salad in a white bowl.

How To Store + Meal Prep

  • Refrigerator: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container.
  • Meal Prep: This raw salad can easily be made ahead and stored in serving portion sizes for to-go lunches.

More Easy Raw Recipes

side angle view of serving of kelp noodle salad in bowl with chopsticks holding noodles.

If you try this raw salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

KELP NOODLE SALAD + PEANUT DRESSING

Crunchy kelp noodles with a simple ginger peanut sauce, a delicious change from the usual!

Ingredients

Scale
  • 1 package kelp noodles, rinsed well
  • 2 cups carrots, shredded
  • 12 scallions, thinly sliced to garnish
  • black sesame seeds, to garnish
  • lime wedges, to serve

Dressing

  • 3 rounded tablespoons natural peanut butter (I used raw almond butter)
  • 23 tablespoons apple cider vinegar
  • 1 tablespoon tamari
  • 1 tablespoon pure maple syrup
  • 1 clove garlic, grated, minced or pressed
  • 3/4 inch of fresh ginger, minced (or 2 teaspoons ground)

Instructions

Dressing: Start by mixing the dressing in a small bowl, set aside letting the flavors develop. Add water as needed to thin, adding 1 tablespoon at a time.

Assemble: Add noodles and carrots to a large bowl, add dressing and mix until well coated. Be patient while mixing your kelp noodles, they are not as soft and pliable as regular noodles and will take moment to completely coat.

Serve in individual bowls, garnish with scallions and sesame seeds. Top with fresh lime juice.

Serves 2 – 3

Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days, in a covered container.

Notes

Make the dressing spicy by adding red pepper flakes to taste or 1 teaspoon or so sriracha.

If you’re not a vinegar lover, try using less while replacing the unused portion with water.

Try using this Peanut Citrus Dressing or Miso Ginger Dressing for variation.

Add cubed tofu for added protein.

Nutritional values are estimates only. See our full nutrition disclosure here.

Updated: Sea Kelp Salad originally published March 2014 and has been updated June 2020 with new photos and helpful tips.

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12 Comments

  1. Did you use raw or toasted sesame seeds?

    1. I used black sesame seeds but you can use raw or toasted as well. I used black for the color contrast.

  2. This looks amazing! I love kelp noodles, They are so weird but like you said, tasteless so they go with so many flavors. Great recipe and I'm loving all of your photos – gorgeous!!

    xoa

  3. Cheri Savory Spoon says:

    Never heard of kelp noodles before, but will certainly give this salad a try. Looks delicious! Pinned.

  4. Evangelista Nick says:

    Sounds great!

  5. The Vegan Cookie Fairy says:

    Kelp noodles do sound interesting. I must check my local health food shops to see if they stock any as I'd love to try this salad. Any kind of peanut/almond butter dressing is good for me! :)

  6. Renard Moreau says:

    [ Smiles ] Thank you for sharing this rather nutritious vegan recipe!

  7. How funny is that! I just took a look at the link and it all looks so wonderful. I love Angela and will have to get a copy of her book asap! I'm sure your kelp noodles tasted great in the recipe too. Cheers :)

  8. love kelp noodles! this looks delicious.

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