This quick, super creamy Kelp Noodle Salad with Almond-Tahini Dressing is a nutritious raw vegan meal that’s just as tasty as your mom’s fettuccine Alfredo.
I love using kelp noodles as a raw vegan alternative to traditional pasta.
They’re a bit crunchy, healthy, and make an easy pairing with almost any salad dressing. Which is why the Almond-Tahini Dressing in this vegan recipe is an absolute winner. (I use it on so many other dishes).
What Exactly Are Kelp Noodles?
Kelp noodles are naturally gluten- and fat-free. They’re made of kelp, brown seaweed, and water.
They look like Chinese vermicelli. However, they taste quite bland on their own.
What kelp noodles really bring to your plate is a serious crunch. They have a snappy texture that’s unlike any other pasta. Plus, they’re incredibly easy to prepare.
Just rinse the noodles in water—no cooking required.
How to Make Kelp Noodle Salad
Since this is a raw vegan recipe, there’s very little work required to throw this salad together.
As with any good salad, make sure to chop the vegetables into small pieces so you get to taste all of them in one bite.
Then, toss them in a big serving bowl along with the prepared kelp noodles and give everything a thorough toss in the dressing.
I usually use my hands, as it’s the easiest way to ensure everything gets plenty of sauce.
Almond-Tahini Dressing for Kelp Noodles
The dressing in this recipe is rich and nutrient-packed. It has a Japanese twist, with a hint of Mediterranean flavor from the tahini.
Also, it’s so versatile. You can use it as a dip for crackers or crudités, a sauce for other vegan proteins, or spread it inside a wrap with veggies for a satisfying sandwich.
It has an addictive creamy texture and a perfectly calibrated sweet-sour-spicy-savory flavor.
HINT: Go ahead and make a double batch, you’ll be glad you did.
Can I Make This Salad Ahead of Time?
YES! While the salad tastes the best right when you make it, it totally makes a good meal to bring with you to work, to a gathering, or beach picnic.
You can pack this salad and add the dressing just before serving.
Otherwise, the raw salad will keep in the fridge for up to three days, and the dressing fur up to a week.
More Crunchy and Fresh Salad Recipes
On a health kick, or simply love the crunch of a fresh, raw salad? Try these other tasty and light salads next:
- Ocean-to-table: Seaweed-Vegetable Salad With Ginger-Lemon Dressing
- Sprouted: Raw Sprouted Lentil Chili
- Quinoa as the main attraction: Quinoa Salad With Cherry Tomatoes, Radicchio, and Pistachios
For all of my raw recipes, click here.
And here for the rest of my vegan recipe collection.
It includes favorites like Vegan Banana-Apricot Muffins and Easy Chickpea Salad with Tomatoes and Cucumbers.
Have you used kelp noodles before? Did you try to make this kelp noodle salad with almond-tahini dressing? Or would you rather have real pasta than this? It’s cool, I won’t be mad.
Tell me in the comments.Print
Kelp Noodle Salad With Almond-Tahini Dressing
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2–4; yields about 1 1/2 cups salad dressing 1x
- Cuisine: American
This raw vegan kelp noodle salad is crunchy, fresh, and insanely satisfying, thanks to the nutty, creamy Almond-Tahini Dressing.
- For the salad:
- 2 cups finely chopped romaine lettuce or spinach
- 1 cup diced Persian or English cucumber
- 1 cup diced red pepper
- 2 cups kelp noodles, rinsed
- ¼ cup chopped almonds
- For the dressing:
- ¼ cup raw, smooth, unsalted almond butter
- 2 tablespoons tahini
- ¼ cup olive oil
- ¼ cup water
- 1 tablespoon Nama Shoyu or Tamari
- 1 tablespoon agave syrup or maple syrup
- 3 tablespoons lemon juice (about 1 large lemon)
- ¼ cup fresh basil, chopped
- 1 tablespoon chopped fresh ginger
- 1 garlic clove, peeled, chopped
- 1 teaspoon red pepper flakes
- Place the noodles in a medium bowl and rinse a few times under cold running water to remove any small particles. Drain the noodles and squeeze.
- Cut the kelp noodles three or four times to avoid extra long pieces.
- Mix the lettuce, cucumber, red pepper, noodles and almonds in a bowl, preferably with your hands, to distribute all ingredients evenly.
- To make the dressing, combine all ingredients in a blender and process until smooth.
- Add about 2/3 cup of the dressing (or more/less depending on your taste) to the bowl and toss to combine.
- Store the dressing for up to 7 days in a refrigerator. It can be thinned with water to a lighter consistency if it thickens too much.
The dressing can be used as a dip for crackers or crudités.
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