If you’re anything like me, you’re an experimenter. Kelp noodles are one of those food items that have intrigued me. These tasteless, crunchy noodles are a low carb, low fat, low calorie and gluten free option to other noodles. They contain about 6 calories per serving, 1 gram of fiber, and zero protein. Kelp Noodles are rich in more than 70 minerals, including iron, potassium, magnesium, calcium and iodine. The high iodine content may help with metabolism and thyroid function. Also, they’re a great source of sodium alginate, an effective element that removes and protects the body from radiation. With more than 21 amino acids, an assortment of vitamins, enzymes and trace elements, kelp noodles are a great alternative to pasta. Another thing you’ll love about these is they’re so easy to use and do not need to be cooked, just give them a good rinsing before preparing your dish. Two brands I’ve tried that are considered raw are Gold Mine and Sea Tangle. They can be kept unopened in your pantry or refrigerator for up to 6 months. But please do remember even with all this goodness, you should enjoy kelp noodles in moderation or do your own research before consuming them on a daily basis. Just my 2 cents! ♥
I’ve used kelp noodles once before in this Raw Pad Thai and wanted to use them again with a simple peanut dressing. The peanut dressing will add some protein to the meal and give the noodles some creaminess. I used a bit more apple cider vinegar than I would normally as I’m trying to adjust to adding more into my diet. I thought it tasted great, especially after sitting for a few minutes letting the flavors develop. Feel free to adjust the amount using the lower amount or just 1 tablespoon apple cider vinegar while adding water to replace the remaining amount if you like. Add in more color and vegetables to the salad using a handful or two of shredded purple cabbage. If you haven’t tried kelp noodles yet, hopefully this simple kelp salad will inspire you to give them a try. You can find them in some Asian stores or order them online.
Once the dressing is added, be patient mixing your noodles, they are not as soft and pliable as regular noodles and will take a few minutes to thoroughly coat.
Adding some sliced scallions and black sesame seeds will add a nice pop of color and added nutrition. Sesame seeds are a good source of calcium, copper, manganese and iron so feel free to add them generously.
KELP NOODLE SALAD + PEANUT DRESSING
- 1 package kelp noodles
- 2 cups carrots, shredded
- 1-2 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)
- 2 – 3 tablespoons apple cider vinegar
- 1 tablespoon tamari
- 1 tablespoon pure maple syrup
- 1 clove garlic, grated, minced or pressed
- 1/2 teaspoon ground ginger or 1 teaspoon fresh grated or minced
Start by mixing the dressing in a small bowl, set aside letting the flavors develop.
Rinse your kelp noodles under cool running water. 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 garnished with scallions and sesame seeds. Top with fresh lime juice. Serves 2 – 3.
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.
Add cubed tofu for added protein.