Kelp Noodle Salad

🕒 Prep: 15 min
🔥 Cook:
🍽 Serves: 4
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Welcome to a refreshing culinary adventure with our Kelp Noodle Salad. This dish is a delightful blend of crunchy vegetables and tangy dressing, offering a perfect light meal or side dish that embraces the unique texture of kelp noodles.

Ingredients for Kelp Noodle Salad

Kelp noodles are the star of this salad, providing a unique, crunchy texture without any cooking required. Shredded carrots add a touch of sweetness and vibrant color, while sliced bell peppers contribute a fresh, crisp bite. Chopped cucumber offers a refreshing, hydrating element. Chopped green onions introduce a mild onion flavor that complements the salad's brightness.

The toasted sesame seeds add a nutty crunch. For the dressing, soy sauce provides the salty umami base, balanced by the tanginess of rice vinegar. Sesame oil offers a rich, nutty aroma, while maple syrup adds a touch of sweetness. The grated ginger and minced garlic bring warmth and depth to the dressing.

Tips & Tricks

  • For extra flavor, soak the kelp noodles in the dressing for 30 minutes before adding the vegetables.
  • Use a julienne peeler for carrots to get evenly thin strips quickly.
  • Toast your sesame seeds in a dry pan for a few minutes to really bring out their nutty flavor.

Serving Suggestions

This Kelp Noodle Salad pairs wonderfully with grilled tofu or tempeh for added protein. It also complements Asian-inspired dishes like spring rolls or miso soup. For a heartier meal, serve it alongside a bowl of steaming jasmine rice.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep the dressing separate until you're ready to serve.
What can I substitute for kelp noodles?
If kelp noodles aren't available, you could use spiralized zucchini or rice noodles for a similar texture.

Kelp Noodle Salad Recipe Walkthrough

Start by rinsing your kelp noodles under cold water. This step is crucial to remove any residue and ensure they’re ready to absorb the flavors of the dressing. Once rinsed, drain them thoroughly and set them aside.

In a large bowl, combine your rinsed noodles with shredded carrots, sliced bell peppers, chopped cucumber, and green onions. This mixture should already look like a vibrant bowl of health!

Next, grab a smaller bowl to whisk together the dressing ingredients: soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and minced garlic. Whisk until everything is well combined and the mixture looks smooth.

Pour the dressing over your bowl of noodles and vegetables, then toss everything together until the ingredients are well coated. Make sure each strand and piece is kissed by that delicious dressing.

Finish by sprinkling the toasted sesame seeds over the top. You can serve this salad immediately, or let it chill in the fridge for an hour or two to let the flavors meld together beautifully.

Why You'll Love This Recipe

  • Quick and easy to prepare, making it perfect for busy weeknights.
  • Packed with fresh, colorful vegetables that are as nutritious as they are delicious.
  • Gluten-free and vegan-friendly, catering to a variety of dietary preferences.
  • The dressing is a harmonious blend of savory and sweet, with a hint of ginger and garlic.

Ingredients

1 pack kelp noodles
1 cup shredded carrots
1 cup sliced bell peppers
1 cup chopped cucumber
1/4 cup chopped green onions
2 tablespoons toasted sesame seeds
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon maple syrup
1 teaspoon grated ginger
1 clove garlic, minced

Step-by-step Instructions

1. Rinse the kelp noodles under cold water and drain thoroughly.
2. In a large bowl, combine the kelp noodles, carrots, bell peppers, cucumber, and green onions.
3. In a smaller bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and minced garlic to make the dressing.
4. Pour the dressing over the kelp noodle mixture and toss until well combined.
5. Sprinkle the toasted sesame seeds over the top of the salad.
6. Serve immediately or refrigerate for up to 2 hours for the flavors to meld.

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