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Kelp noodle salad with almond-tahini dressing

Kelp Noodle Salad With Almond-Tahini Dressing

  • Author: Michal Martinek
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 24; 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


  1. 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.
  2. Cut the kelp noodles three or four times to avoid extra long pieces.
  3. Mix the lettuce, cucumber, red pepper, noodles and almonds in a bowl, preferably with your hands, to distribute all ingredients evenly.
  4. To make the dressing, combine all ingredients in a blender and process until smooth.
  5. Add about 2/3 cup of the dressing (or more/less depending on your taste) to the bowl and toss to combine.
  6. 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.