Description
This Kelp Noodle Salad is light, refreshing, and nutrient-packed. Featuring crunchy kelp noodles, colorful raw vegetables, and a zesty Asian-inspired lime-tamari dressing, it’s the perfect raw vegan dish for summer lunches, dinners, or meal prep. Gluten-free, soy-free, grain-free, and bursting with flavor!
Ingredients
Scale
- 1 package kelp noodles, rinsed and drained
- 1 cup shredded purple cabbage
- 1 cup julienned carrots
- 1 small cucumber, spiralized or thinly sliced
- 1/2 red bell pepper, julienned
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1 tbsp sesame seeds (optional)
For the dressing:
- Juice of 1 lime
- 1 tbsp tamari or coconut aminos
- 1 tbsp almond butter or tahini
- 1 tsp maple syrup
- 1 tsp freshly grated ginger
- 1 garlic clove, minced
- Water, as needed to thin
Instructions
- Prep kelp noodles: Rinse noodles in warm water to soften. Optionally soak in lemon water for 15 minutes for a more tender texture.
- Prepare vegetables: Slice or spiralize cabbage, carrots, cucumber, bell pepper, and green onions.
- Make dressing: In a small bowl, whisk together lime juice, tamari, almond butter, maple syrup, ginger, and garlic. Add water as needed to thin.
- Assemble salad: Place noodles, veggies, and cilantro in a large bowl. Pour dressing over and toss well.
- Rest: Let sit 5–10 minutes to absorb flavors.
- Serve: Top with sesame seeds and extra herbs. Serve chilled.
Notes
- Soak kelp noodles in lemon water or tamari for added flavor and softer texture.
- Cut vegetables evenly for best presentation and mouthfeel.
- Add chili flakes or sriracha for a spicy version.
- Include avocado or mango for a tropical twist.
- Store leftovers up to 2 days in the fridge; keep dressing separate if making ahead.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan, Raw
Nutrition
- Serving Size: 1 bowl
Keywords: Kelp noodle salad, Raw kelp noodle recipe, Vegan kelp noodles, Asian kelp noodle salad, Gluten-free noodle salad