Keto Vegan Kelp Noodle Salad

4.4 stars, average of 26 ratings

Keto Vegan Kelp Noodle SaladPin recipeFollow us 88.4k

This fresh raw salad is a great keto vegan friendly low-carb salad option. It’s bursting with bright bold flavors like garlic and ginger. I just love the crunch of the kelp noodles!

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Hands-on Overall

Nutritional values (per serving)

8.5 grams 4 grams 7 grams 17.7 grams 2.1 grams 240 calories
Total Carbs12.6grams
Net Carbs8.5grams
of which Saturated2.1grams
Magnesium102mg (26% RDA)
Potassium347mg (17% EMR)

Macronutrient ratio: Calories from carbs (15%), protein (13%), fat (72%)

Ingredients (makes 4 servings)

  • 1 pack kelp noodles (340 g/ 12 oz)
  • 2-3 green onions, thinly sliced (15 g/ 0.5 oz)
  • 1 small cucumber, julienned (100 g/ 3.5 oz)
  • 1/4 cup grated carrots (24 g/ 0.9 oz)
  • 1/2 cup cashews, crushed (68 g/ 2.4 oz)
  • handful of cilantro, minced (15 g/ 0.5 oz)
Almond Satay Dressing:
  • 1/4 cup almond butter (63 g/ 2.3 oz)
  • 2 tbsp lime juice (30 ml)
  • 1 tbsp tamari or coconut aminos (15 ml)
  • 1 tbsp Swerve (10 g/ 0.4 oz)
  • 1 garlic clove, minced
  • 1 tsp grated fresh ginger root
  • 1 tsp sesame oil
  • 1 tsp chili oil (ideally chili infused extra virgin olive oil)
  • pinch red pepper flakes
  • pinch sea salt
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  1. Combine the salad ingredients in a large bowl. Keto Vegan Kelp Noodle Salad
  2. In a small jar combine all dressing ingredients, seal and shake to combine. Pour the dressing over the salad and toss to combine. Serve. Keto Vegan Kelp Noodle Salad Store in an airtight container chilled for up to 3 days. Keto Vegan Kelp Noodle Salad
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Lauren Lester
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Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (2)

My vitamin company sells kelp noodles so I'm anxious to try this.  But I would cook the carrots to maximize the nutritional value of them. I'd also leave out the cashews since they have starch in them which is not usual for nuts so I stopped eating them when I found out about their starch content.


Hi Judith, that's great thinking! I would stir-fry the carrots for 1-2 minutes. You can try copped almonds or macadamias instead or cashews - they are both very low in carbs.