Kelp Noodle Salad

Traditionally used in Asian cuisine, Kelp noodles are an amazing addition to your diet. They are very low in calories (anything from zero to six calories per pack) but very high in iodine which is commonly lacking in the Western diet. On their own they lack flavour and taste but this means that they absorb the flavour of any food that you put them with. They are also high in Vitamin K, Folate, Magnesium, Calcium, Iron and Manganese. One cup also contains 372mg sodium so beware if you are on a low sodium diet.
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 people


  • 1/4 cup nut butter (I use almond or peanut butter-depends what I have in the house!)
  • 1/4 cup coconut amino seasoning (Can use tamari or soy sauce)
  • 1 tablespoon sesame oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon coconut syrup (can use maple syrup or similar sweetner)
  • 2 cloves roughly chopped garlic
  • 1 tablespoon roughly chopped ginger
  • 1/2 lime (juice only)
  • 1 large bowl kelp noodles, rinsed and chopped into smaller pieces (normally equivalent to 1 pack but depends on the brand)
  • 3 carrots, cut into matchsticks
  • 1 cucumber, cut into matchsticks
  • 1 zucchini, cut into matchsticks
  • 1/4 cup spring onions
  • 1 sweetcorn, cut off the cob
  • 1/2 cup red capsicum


  • Combine first eight ingredients in blender until you have a smooth sauce
  • Rinse and chop kelp noodles and add to bowl
  • Add remaining vegetables
  • Add the sauce and mix until all ingredients combined


Sprinkle with toasted sesame seeds
Add tofu or tempeh if
Can also be made with rice noodles instead of kelp noodles. Add one packet to boiling water and soak for a few minutes before rinsing in cold water and adding to other ingredients.

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