Kelp Noodle Salad with Creamy Peanut Dressing

June 29, 2014

Kelp Noodle Salad with Creamy Peanut Dressing

As many of you know, summer heat is like kryptonite to me–but since adopting these Ayurvedic tips for cooling off, I’ve been managing very well. In fact, I’ve been feeling really energetic lately. I leave my curtains halfway open because I love waking with the sun, so it feels nice to get up without much effort earlier in the morning.  Also maybe because I’m getting more sun, I don’t feel as hungry (Vitamin D helps regulate appetite), or at least not for heavy foods. But while you might not crave much more than summery spritzers or fruity smoothies, you still need to eat well-rounded and nutritious meals!

This kelp noodle salad with creamy peanut dressing strikes the right balance between cooling and nourishing. Kelp noodles are made of sea vegetable jelly and have a look and texture similar to vermicelli–but with a crisp, crunchy bite. They contain almost no calories–a 12 oz bag, which can easily serve 3 people, has just 18 calories. Tossed with sweet and salty peanut sauce and crisp raw vegetables, this makes the perfect vegan, gluten-free, raw lunch for summer.

Kelp Noodle Salad with Creamy Peanut Dressing

You can find kelp noodles at your local organic store.

Kelp Noodle Salad with Peanut Dressing

Serves 3-4

1 package kelp noodles (12 oz)

about 5-6 leaves Tuscan kale (also known as lacinto), ribs removed and chopped roughly

1 small carrot, julienned

about 6-7 baby portobella mushrooms, sliced

about 5 large basil leaves, chiffonaded (for garnish)

salt to taste

Peanut Dressing (makes more than enough for the noodles–save the remainder and enjoy with steamed veggies and brown rice later in the week!)

3 tbsp soy sauce

3/4 cup peanut butter

1 cup plus 2 tbsp coconut milk

juice of 2 limes

1 tbsp natural sweetener

1 1/2 tsp fresh ginger, finely minced

1. Rinse and thoroughly drain the kelp noodles, then dab away excess moisture with a paper towel. Set aside in a colander over a bowl.

2. In a medium bowl or a food processor, blend the dressing ingredients. Set aside.

3. In a large bowl, add the noodles, carrots, kale, and mushrooms. Drizzle with some of the dressing, then toss to combine using chopsticks. Drizzle the rest of the dressing, add salt to taste. Garnish with basil and a lime wedge and serve!

Kelp Noodle Salad with Creamy Peanut Dressing

More summery entrees: Vegan Ratatouille Pizza

Gluten Free Eggplant Lasagna

Vegan Peperonata

Raw Vegan Romaine Tacos



Photo: Peaceful Dumpling


Juhea is the founder and editor of Peaceful Dumpling and the author of bestselling novel Beasts of a Little Land. Follow Juhea on Instagram @peacefuldumpling, @juhea_writes and Pinterest.


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