Crunchy Asian Kelp Noodle Salad
Feb 22, 2019 • Updated Nov 22, 2024
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Looking for a quick, light meal that doesn’t skimp on flavour? This kelp noodle salad is vibrant and crunchy, brought to life with a delicious creamy peanut dressing you’ll be tempted to drizzle on everything. This salad is packed with fresh veggies and is super customizable with optional add-ins like avocado or tempeh, it’s perfect for those busy days when you need something easy but satisfying.
Table of Contents
What are Kelp Noodles?
Kelp noodles are thin, translucent noodles made from edible kelp. They’re known for their nice crunchy texture and subtle oceanic flavour. These noodles are naturally gluten-free, low in calories, and carbs, and are ideal for keto, paleo, and plant-based diets, making them a perfect ingredient for an easy lunch or side dish.
Kelp noodles have been used for a long time in many different Asian cuisines, especially in cold side dishes that provide a refreshing contrast to richer foods. These light, crunchy noodles are served a lot of times alongside BBQ dishes, making them a perfect complement to bold flavors. Incorporating this salad into a Korean-style meal – like pairing it with grilled tofu skewers or vegan bibimbap – adds authenticity and balance to your table. If you’re looking for a lighter twist on traditional flavors, this salad offers a fun way to explore Asian ingredients while keeping things simple and nourishing.
Why You’ll Love This Healthy Kelp Noodle Salad
This perfect salad is all about crunchy, colourful veggies, and while I recommend a trio of purple cabbage, carrots, and cucumbers, it’s a delicious way to use whatever you have on hand! If you keep just one veggie, make it the purple cabbage! It’s bright and beautiful and has more nutrients than the green kind.
Crunchy kelp noodles are my go-to for this salad, but feel free to swap them with zoodles, gluten-free noodles, or skip them entirely – they’re light on calories and carbs, offering more crunch than nutrition. To make the salad more filling, I suggest adding plant protein like tempeh or tofu. The dressing is my 5-minute peanut sauce thinned out a bit, though almond or cashew butter works just as well! Toss everything just before serving since the veggies will release water and naturally thin the sauce.
Ingredient Notes & Substitutions
- Kelp noodles: Can swap them with glass noodles, zucchini noodles, or vermicelli for a different texture.
- Red cabbage: Beautiful and full of antioxidants, it adds crunch and a slight peppery bite. You could use green cabbage or napa cabbage instead.
- Collard leaves: Earthy and nutrient-dense, these greens provide body and balance: Swap with kale, spinach, or any leafy green on hand.
- Bean sprouts: Crisp and refreshing, they bring a bit of sweetness and moisture. Replace with mung bean sprouts, microgreens, or shredded cucumber.
- Watermelon radish: Adds beauty, colour, and a mild zing. Regular radish, daikon, or sliced cucumber work if you can’t find one.
- Avocado: Try mango, tahini drizzle, or hummus as a fun alternative.
- Peanut Sauce: Peanut sauce brings the perfect balance of sweet, salty, and nutty flavours. You can swap it with tahini, peanut butter, or almond butter, or try a miso-ginger vinaigrette for tang or a citrus-soy dressing for brightness. A sesame-based sauce also works well – feel free to get creative!
Optional toppings
- Tempeh: Adds protein and a hearty bite. Tofu, chickpeas, or seitan are excellent alternatives.
- Sesame seeds: Add nutty flavour and a bit of crunch. Use hemp hearts if preferred.
- Chili flakes: Offers a bit of heat. Swap for sriracha or fresh chili for a different kick.
- Crushed peanuts: Cashews or toasted almonds are lovely swaps.
See the printable recipe card below for the full recipe and ingredient amounts!
How to Make Kelp Noodle Salad
Step 1: Drain and rinse the kelp noodles. You can enjoy them raw, but if you prefer a softer texture, soak them in hot water while prepping the veggies or blanch for a few minutes. For easier tossing and eating, cut the noodles into shorter strands.
Step 2: In a large bowl, combine the raw veggies (except the radish and avocado) with the kelp noodles. Toss everything in peanut sauce, using your hands to massage the dressing into the veggies for better flavour absorption. Add more sauce if you want!
Step 3: Plate the salad and top with the sliced radish and avocado. Sprinkle with sesame seeds, chili flakes, and crushed peanuts if using. Serve with tempeh or your favourite plant-based protein.
Secrets to Success
- Massage the sauce into the veggies. This isn’t just about flavour; massaging the sauce helps break down tougher greens like collards and ensures every bite is coated. Plus, it makes the veggies more tender and easier to eat.
- Soften the kelp noodles if needed. If you find them too crunchy, a quick soak in hot water or a brief blanching will do the trick. Cutting the noodles into shorter pieces also makes the salad easier to toss and eat.
- You can swap any veggies or noodles based on what’s in your fridge. Just keep the cabbage if possible – it’s the main ingredient for colour, crunch, and nutrients.
- Don’t skimp on the sauce! A good drizzle makes the salad feel indulgent and ties everything together beautifully.
- Double the peanut sauce recipe and store in an airtight jar for up to a week – it works great as a dip or drizzle for other meals too!
Serving Tips
- This salad is best served chilled.
- A sprinkle of sesame seeds, crushed peanuts, or crispy shallots takes it to the next level.
- If you love heat, toss in a pinch of red pepper flakes or drizzle some sriracha on top.
- Green onions are a great addition to this seaweed noodle salad!
- For a hint of sweetness, add a touch of pure maple syrup to the sauce.
- Serving crispy baked tofu in your kelp noodle salad would be super delicious.
Storage Tips
- Fridge: Once assembled, the salad is best enjoyed the same day, but leftovers can be stored for up to 2 days in the fridge. Just keep in mind the veggies will release water, softening the texture.
- The peanut sauce will keep in the fridge for up to 7 days in an airtight container. If it thickens, stir in a splash of water or lime juice before using.
- Meal Prep: Store the veggies, noodles, and dressing separately. This keeps everything crisp and fresh until you’re ready to eat.
Recipe FAQs
You can find kelp noodles at Whole Foods, Walmart, and online retailers like Amazon and Vitacost. They’re also available at some Asian markets!
Kelp noodles are low in carbs, calories, and fat, but they don’t offer much nutrition. They’re great for texture and crunch, but I recommend pairing them with plant-based protein to make the meal more filling.
You can chop the veggies and mix the dressing up to 24 hours ahead. For best results, toss everything together right before serving so the veggies stay crisp and fresh.
Grilled tempeh or tofu are my top picks, but crispy chickpeas, seitan, or even a side of edamame will work well. If you’re in a pinch, a handful of roasted nuts adds protein and extra crunch.
More Salad Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Crunchy Asian Kelp Noodle Salad (vegan, gluten free, oil free)
Ingredients
- 4 oz of kelp noodles or noodles of your choosing
- 1 cup shredded red cabbage
- 2 large collard leaves stemmed and chiffonaded (sliced very thinly), or green of your liking
- 1/2 cup bean sprouts
- 1/2 small watermelon radish thinly sliced (I used a radish about the size of a ping pong ball)
- 1/2 avocado sliced
- 2-3 heaping tablespoons of 5 Minute Healthy Peanut Sauce more as desired
optional
- 1/3 package of tempeh grilled or cooked as desired
- sprinkle of black and white sesame seeds
- sprinkle of extra chili flakes
- sprinkle of crushed peanuts
Instructions
- Begin my preparing your kelp noodles. Drain and rinse, and either consume raw or if you prefer them softer, you can soften by allowing to soak in hot water while you prep your veg, or blanching them for a few minutes. I recommend cutting into shorter strands as well, making the salad easier to eat.
- In a large bowl, toss all of your veggies (except radish and avocado) plus the kelp noodles in peanut sauce. Using your hands works best and will help to massage the dressing into your veggies. Add more as desired.
- Plate the salad and garnish with radish and avocado. Sprinkle with sesame seeds, chili flakes and crushed peanuts if using. Serve with tempeh or plant protein of choice.
Notes
- Massage the sauce into the veggies. This isn’t just about flavour; massaging the sauce helps break down tougher greens like collards and ensures every bite is coated. Plus, it makes the veggies more tender and easier to eat.
- Soften the kelp noodles if needed. If you find them too crunchy, a quick soak in hot water or a brief blanching will do the trick. Cutting the noodles into shorter pieces also makes the salad easier to toss and eat.
- You can swap any veggies or noodles based on what’s in your fridge. Just keep the cabbage if possible – it’s the main ingredient for colour, crunch, and nutrients.
- Don’t skimp on the sauce! A good drizzle makes the salad feel indulgent and ties everything together beautifully.
- Double the peanut sauce recipe and store in an airtight jar for up to a week – it works great as a dip or drizzle for other meals too!
Nutrition information is automatically calculated, so should only be used as an approximation.
