The star of this salad is the kelp noodle, a crunchy and raw alternative to traditional noodles. Made using seaweed, sodium alginate, and water, kelp noodles are low in calorie (20 calories per serving) and high in nutrients, especially iodine and calcium. I am not going to try to convince you these look or taste like pasta or vermicelli. Kelp noodles are unique. Their best attribute? Kelp noodles absorb dressing like a sponge, and become tastier with time. My advice, make this recipe a day in advance! Let the salad marinate in this delicious sesame dressing, and devour the following day. The noodles will be softer and tastier then.
While the cilantro and mint are detrimental to making the flavors on this salad come alive, feel free to use whatever you have at hand. Avocado adds creaminess, and carrots crunch, but sweet peas, radishes, cashews, peanuts, and sprouts would be magnificent additions.
Kelp Noodle Salad with Creamy Sesame Dressing
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Refreshing and satisfying, this cold noodle salad bursts with Asian-inspired sesame, citrus, and spice flavors. Perfect for a light lunch or a vibrant side dish.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) tahini
- 1 tbsp (15 ml) agave
- 1 tsp sesame oil
- 1 tsp red chili flakes
- 1 tsp sea salt
- 0.5 cups (118 ml) lemon juice
- 2 oz (57 g) kelp noodles
- 2 carrots, shredded
- 1 tbsp (15 ml) flax or sesame seeds
- 1 tbsp sesame dressing
- 1 handful cilantro, chopped
- 1 handful mint leaves, chopped
- 0.5 avocado
- Cashews
- Peanuts
- Sweet peas
- Sprouts
- Radishes
- Zucchini
Instructions
- Sesame Dressing
- Place all ingredients in a bowl and whisk together. Set aside.
- Noodle Salad
- Place noodles in a bowl with hot water and 2 tablespoons lemon juice or white wine vinegar. Let sit for an hour.
- Rinse noodles under hot water.
- Place noodles in a bowl with dressing and a large pinch of salt. Add cilantro, mint, and vegetables.
- Place in the refrigerator for at least 2 hours, but preferably overnight.
- When ready to eat, add avocado and flax or sesame seeds.
Notes
- For optimal texture, ensure kelp noodles are fully hydrated and rinsed thoroughly before adding to the dressing.
- Feel free to customize your veggies! Bell peppers, edamame, or cucumber would be delicious additions.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days; the noodles may soften slightly over time.
- Prep Time: 15 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 large bowl
- Calories: 400
- Sugar: 10
- Sodium: 200
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 8
- Protein: 10
Frequently Asked Questions
What are kelp noodles and do they need to be cooked?
Kelp noodles are made from seaweed and are virtually calorie-free. They do not need cooking. Just rinse them, soak briefly in warm water to soften, and toss with your dressing.
How do I make the sesame dressing creamy without it being too thick?
Thin it with small amounts of warm water or rice vinegar until it coats the back of a spoon. Tahini or sesame paste thickens as it sits, so make the dressing slightly looser than you want.
Can I prepare this salad ahead of time?
You can prep the vegetables and dressing separately up to a day ahead. Toss everything together just before serving so the kelp noodles stay firm and the vegetables stay crisp.
Instrumental, not detrimental
This salad was amazing so flavorful thank you for recipe delish
Hi Linda! Glad you liked it!