Dinner/ Recipes

Kelp Noodle Salad

Gluten-free, Vegan

I stumbled upon Kelp noodles when reading a health book (AKA the Medical Medium) where he offered advice about healing thyroid issues. I ran into some thyroid trouble- being a little underactive- and decided to embark upon a journey to discover what I can do to improve my energy and get back on track. This is where I found the Medical Medium books and follow many of his suggestions when it comes to healing. One of them is to cosume Kelp noodles!

What are Kelp noodles?

Kelp noodles are made from edible brown seaweed along with water and alginate (brown seaweed derived substance). These noodles are a carb-free lovers dreams since they contain very little carbs, and are also low in calories and gluten-free! They are also beneficial for people following a LOW-FODMAP diet and raw food diet. I chose them specifically for their benefits on thyroid function since they contain an impressive amount of iodine, iron, magnesium and calcium.

So what do we do with these things?

Since these noodles have a crunchier texture to them, I decided to make them into an asian-style salad. The noodles don’t need to be cooked, but I like to rinse them in boiling water once I remove them from the package, and then cut them up into smaller pieces using scissors to make them more manageable to eat. Then you can drain the water and use them as desired.

How to make the Kelp noodle salad

As mentioned above you want to start by throwing on the kettle and pour some boiling water over the noodles. While rinsing, grab your scisors and cut away until they are in about 1 inch pieces or so. Then we are going to prepare the vegetables for the salad- I like to cook the peppers, onions and mushrooms, but I keep the carrots raw. I am sure that if you are pressed for time, and want to use all the veggies raw it would be just as delicious! But for today I wanted those items cooked. You can sautee the peppers, onions with fresh ginger and turmeric in some coconut oil and a generour amount of salt & pepper (or use powder ginger and turmeric). Then toss in your sliced mushrooms until cooked, turn off the heat and add your noodles and sauce. The sauce I use for this recipe is a peanut sauce that tastes just fabulous! You could use this sauce on other recipes too if you wanted! Let the noodles cool before adding the carrots since these are raw and I want to keep some crunchiness to the dish 🙂 At the end just toss on some fresh sesame seeds.

This recipe serves four people if you are eating it with something else. I made turkey sausages to go along with the dish since I wanted some protein with it! But if you are vegan then just serve more and have it as an entire meal!

Enjoy xoxox

Kelp Noodle Salad

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dinner asian
By Nadia Zanini Serves: 4
Prep Time: 20 mins Cooking Time: 15 mins Total Time: 35 mins

A SUPER HEALTHY asian-inspired kelp noodle salad that is low carb, gluten free and super tasty!


  • 1 package kelp noodles
  • 1 red pepper
  • 1/2 yellow pepper
  • 1/2 white onion
  • 1 celery stalk
  • 1 knob each ginger & turmeric
  • 2 cloves garlic
  • 1 cup shredded carrots
  • 2 tbsp coconut oil
  • Sesame seeds for sprinking at the end
  • ______________________________
  • For the sauce:
  • 2 heaping tbsp peanut butter
  • 2 tbsp soya sauce or coconut aminos
  • 2 tbsp sesame oil
  • 1 tbsp apple cider vinegar
  • 1/4 cup water



Boil some water and open your kelp noodles, pour boiling water over them in a bowl. Cut them into smaller pieces using scissors while they soak


Chop your peppers, onions, garlic, ginger and turmeric and place in frying pan with coconut oil and salt & pepper


Sauteed until almost cooked then add your sliced mushrooms with a bit more salt & pepper


Prepare your sauce by mixing all the ingredients together really well until it becomes creamy


Add your noodles and sauce to your pan and mix well


Let dish cool, then shred your carrots and toss those in.


Drizzle with sesame seeds when serving

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