Kelp Noodle Salad Recipe
A light, crunchy, low-carb Kelp Noodle Salad Recipe tossed in a vibrant sesame-ginger dressing — naturally gluten-free, fast to assemble, and perfect for meal-prep or a refreshing main. Ready in 15 minutes and packed with fresh vegetables, toasted sesame, and bright citrus.
Ingredients
- 12 –14 oz 340–400 g kelp noodles, rinsed and drained
- 1 medium carrot julienned
- 1 red bell pepper thinly sliced into matchsticks
- 1 small cucumber English or Persian, seeded and julienned
- 1 cup shredded red cabbage
- 3 scallions thinly sliced on the bias
- 1/2 cup fresh cilantro leaves chopped (optional)
- 1/4 cup toasted sesame seeds or crushed roasted peanuts
- Quick Pickle optional
- 1/3 cup rice vinegar
- 1 tbsp sugar or maple syrup
- 1/2 tsp salt
- 2 tbsp warm water
- Sesame-Ginger Dressing yields ~3/4 cup
- 3 tbsp soy sauce or tamari low sodium if preferred
- 2 tbsp rice vinegar
- 1 tbsp mirin or 1 tsp maple syrup optional
- 1 tbsp toasted sesame oil
- 2 tbsp neutral oil avocado or light olive oil
- 1 tbsp grated fresh ginger
- 1 small garlic clove minced
- Juice of 1 lime or 2 tbsp lemon juice
- 1/4 –1/2 tsp red pepper flakes or 1 tsp chili oil optional for heat
- 1 –2 tsp sesame seeds to finish
- Optional add-ins pick any: cubed avocado, grilled shrimp, sliced grilled chicken, pan-seared salmon, crispy tofu, edamame, chopped peanuts.
Instructions
- Drain & rinse kelp noodles: Open package, drain brine, rinse thoroughly under cold water for 20–30 seconds. Shake off excess water and, if desired, trim noodles into 6–8 inch lengths with kitchen shears for easy eating. Pat dry in a clean towel or salad spinner.
- (Optional) Quick soak to soften: If you prefer a milder crunch, soak rinsed kelp noodles in 1 cup warm water with 1–2 tbsp apple cider vinegar or a squeeze of lime for 5–10 minutes. Drain and dry again.
- Quick pickle the carrot (recommended): In a small bowl, whisk rice vinegar, sugar (or maple), salt, and warm water until dissolved. Add julienned carrot (and thinly sliced red onion if using) and let sit 5–10 minutes. Drain or reserve a tablespoon of pickling liquid to add to the salad for extra tang.
- Prep remaining vegetables: Julienne red bell pepper and cucumber, shred red cabbage, slice scallions, and chop cilantro. Keep avocado separate until serving.
- Make the dressing: Combine soy/tamari, rice vinegar, mirin/maple, sesame oil, neutral oil, grated ginger, minced garlic, lime juice, and red pepper flakes in a jar. Close and shake or whisk until emulsified. Taste and adjust: more lime for brightness, more maple for balance, or more chili for heat.
- Toss salad: In a large bowl, combine drained kelp noodles, pickled carrot (drained), cucumber, bell pepper, cabbage, and scallions. Pour about three-quarters of the dressing over the mixture and toss gently to coat. Let the salad rest 5–10 minutes so the kelp noodles absorb flavor.
- Finish & serve: Fold in cilantro and avocado (if using). Transfer to a serving platter or individual bowls, sprinkle toasted sesame seeds and reserved 1–2 tsp sesame on top, add optional protein if desired, and drizzle extra dressing at the table. Serve chilled or at room temperature.
Notes
- Storage: Dressing keeps up to 1 week refrigerated in a sealed jar. Prepped vegetables last 2–3 days in airtight containers. Assembled salad is best eaten within 24 hours — kelp noodles will soften over time.
- Salt control: Kelp noodles and soy/tamari both add saline notes. Rinse noodles well and taste the dressing before adding more salt. Use low-sodium tamari if needed.
- Texture tips: To maintain crunch, dry noodles thoroughly and add avocado/tomatoes right before serving. Add crushed nuts or fried shallots for extra crunch.
- Variations: Swap the dressing for Thai lime-fish sauce style, a lemon-oregano vinaigrette for Mediterranean flair, or toss with pesto for a richer twist. Add grilled proteins for a full meal.
- Iodine note: Seaweed products contain variable iodine; consult a healthcare provider if you must monitor iodine intake or have thyroid concerns.