Kelp Noodle Salad – Simple Vegan Blog


Kelp noodle salad, delicious and extremely easy to make. It’s made with kelp noodles and a wonderful dressing and is ready in 10 minutes!

Photo of a plate of kelp noodle salad

I wanted to try something different this time – something easy, flavorful, and nutritious. So I decided to make a kelp noodle salad for the first time and I absolutely LOVED it! Kelp noodles really are something else.

It is ready in just 10 minutes and is actually a very simple recipe. This salad is a great way of eating your greens in a delicious way and it’s also great to take away. Hope you like it!

How to make a kelp noodle salad

  • Mix all the dressing ingredients in a jar or a bowl until well combined. Set aside.
  • Incorporate all the salad ingredients, including the kelp noodles, along with the dressing and mix until well coated.
  • Try before serving and add salt to taste if needed.
  • Serve your kelp noodle salad immediately.
Photo of a plate of kelp noodle salad with a fork

Kelp noodle salad ingredients and tips

  • Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, feel free to use your favorite type of oil. I always use extra virgin oils when possible because they’re healthier. 
  • Lemon juice: to make this kelp noodle salad you could also use lime juice or even vinegar instead.
  • Maple or agave syrup: any type of sweetener will do.
  • Soy sauce or tamari: I used soy sauce, but tamari is a good gluten-free alternative. If you can’t eat soy, coconut aminos is a great substitute. You could also omit this ingredient and add some salt to taste instead.
  • Garlic powder.
  • Ground ginger.
  • Red pepper flakes: omit this ingredient if you’re not into spicy food.
  • Kelp noodles: kelp noodles are the key ingredient to this recipe.
  • Carrots.
  • Green onions.
  • Raw or toasted cashews: customize your kelp noodle salad with either raw or toasted cashews. You can buy them already toasted or toast them in a skillet until golden brown and fragrant. If you can’t find them or are very expensive in your area, feel free to use any other nut instead.
  • Sesame seeds: you can also use a different kind of seed.
  • You can serve your kelp noodle salad with vegan meat like vegan steak, vegan chicken, vegan sausage, or even vegan turkey.
  • You could also incorporate some baked tofu, fried tofu, air fryer tofu, marinated tofu, seitan, or even tempeh.

What are kelp noodles?

You’re probably wondering what are kelp noodles. Kelp noodles are noodles made from kelp, which is a type of seaweed, and are originally used in plenty of Korean recipes, as well as in other Asian cultures.

Kelp noodles are also low in calories and in carbs, as well as gluten-free. I absolutely love their crunchy texture.

How to cook kelp noodles

Here’s the best part: kelp noodles don’t need to be cooked! You can sure cook them, but they can also be eaten raw.

These kelp noodles really make the perfect salad ingredient, because you can just mix them with all the other ingredients and enjoy an easy and nutritious meal!

Looking for more vegan salads?

Close-up photo of a plate of kelp noodle salad

Did you make this kelp noodle salad?

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Square photo of a plate of kelp noodle salad

Kelp Noodle Salad



  • Author:

    Iosune


  • Prep:

    10 mins


  • Total:

    10 mins

  • 24 1x

  • Salad, Side Dish

  • Asian

  • Vegan


Servings 24 1x


Scale


Tap or hover over number to scale servings

Kelp noodle salad, delicious and extremely easy to make. It’s made with kelp noodles and a wonderful dressing and is ready in 10 minutes!

Ingredients

For the dressing:

  • 23 tbsp extra virgin olive oil, I added 3
  • 1 tbsp lemon juice
  • 1 tbsp maple or agave syrup
  • 1 tbsp soy sauce or tamari
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • ⅛ tsp red pepper flakes (optional)

For the kelp noodle salad:

  • 1 12-ounce package of kelp noodles, drained and rinsed well
  • 2 medium carrots, shredded
  • 3 green onions, chopped
  • ½ cup raw or toasted cashews (65 g)
  • 1 tbsp sesame seeds

Instructions

  1. Mix all the dressing ingredients in a jar or a bowl until well combined. Set aside.
  2. Add all the salad ingredients to a large bowl (kelp noodles, carrots, green onions, cashews, and sesame seeds), along with the dressing, and mix until well coated. Kelp noodles will take longer than regular noodles to completely coat, as they are not as soft. You can add the cashews raw or toasted, and you can buy them already toasted or toast them in a skillet until golden brown and fragrant. It’s up to you!
  3. Try before serving and add salt to taste if needed.
  4. Serve your kelp noodle salad immediately with vegan meat, like vegan steak, vegan chicken, vegan sausage, or even vegan turkey.
  5. You could also incorporate some baked tofu, fried tofu, air fryer tofu, marinated tofu, seitan, or even tempeh.
  6. Keep the leftovers in an airtight container in the fridge for up to 3 to 4 days. 

Notes

  • What are kelp noodles? If you’re wondering what are kelp noodles, they are noodles made from kelp, which is a type of seaweed, and are originally used in plenty of Korean recipes, as well as in other Asian cultures. Kelp noodles are also low in calories and in carbs, as well as gluten-free. I absolutely love their crunchy texture.
  • Here’s how to cook kelp noodles: you don’t! Kelp noodles don’t need to be cooked! You can sure cook them, but they can also be eaten raw. These kelp noodles really make the perfect salad ingredient, because you can just mix them with all the other ingredients and enjoy an easy and nutritious meal.
  • Any type of oil or sweetener will do.
  • To make this kelp noodle salad you could also use lime juice or vinegar instead of lemon juice.
  • Feel free to customize your kelp noodle salad with your favorite spices or veggies.
  • Omit the red pepper flakes if you’re not into spicy food.
  • Soy sauce can be replaced with tamari or coconut aminos. You could also add salt to taste instead.
  • Feel free to use raw or toasted cashews. You can buy them already toasted or toast them in a skillet until golden brown and fragrant. 
  • If you can’t find cashews or sesame seeds, use any other nuts or seeds instead.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 236
  • Sugar: 5.9 g
  • Sodium: 279 mg
  • Fat: 19.2 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 14.9 g
  • Fiber: 2.7 g
  • Protein: 3.8 g

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