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!
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.
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.
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
- natural peanut butter – I used raw almond butter
- apple cider vinegar
- pure maple syrup
- ginger – fresh is best, but can sub with ground ginger
- black sesame seeds
- lime wedges
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!
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
- Raw Pad Thai
- Thai Crunch Salad
- Raw Veggie Chili
- Vegan Street Tacos
- Detox Salad + Lime Ginger Cardamom Dressing
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!
- Prep Time: 10 min
- Total Time: 10 min
- Yield: Serves 2 - 3 1x
- Category: Entree, Salad
- Cuisine: Vegan
- 1 package kelp noodles, rinsed well
- 2 cups carrots, shredded
- 1 – 2 scallions, thinly sliced to garnish
- black sesame seeds, to garnish
- lime wedges, to serve
- 3 rounded tablespoons natural peanut butter (I used raw almond butter)
- 2 – 3 tablespoons apple cider vinegar
- 1 tablespoon tamari
- 1 tablespoon pure maple syrup
- 1 clove garlic, grated, minced or pressed
- ¾ inch of fresh ginger, minced (or 2 teaspoons ground)
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.
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.
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.