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

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


  • 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


  • 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)


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.

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.