Crunchy Asian Kelp Noodle Salad (vegan, gluten free, oil free)
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.
Servings: 1 serving
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!