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Keto Vegan Kelp Noodle Salad

4.5 stars, average of 42 ratings

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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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Allergy information for Keto Vegan Kelp Noodle Salad

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving)

Net carbs8.5 grams
Protein7 grams
Fat17.7 grams
Calories240 kcal

Calories from carbs 15%, protein 13%, fat 72%

Total carbs12.6 gramsFiber4 gramsSugars3.3 gramsSaturated fat2.1 gramsSodium328 mg(14% RDA)Magnesium102 mg(26% RDA)Potassium347 mg(17% EMR)

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


  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

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Kelp noodles
0 g0 g0 g5 kcal
Onions, spring or scallions (includes tops and bulb), raw
0.2 g0.1 g0 g1 kcal
Cucumber, fresh
0.4 g0.1 g0 g3 kcal
Carrot, fresh
0.5 g0.1 g0 g3 kcal
Cashew nuts, cashews
4.6 g3.1 g7.5 g94 kcal
Coriander (cilantro), fresh
0 g0.1 g0 g1 kcal
Almond butter (organic, unsweetened)
1 g2.9 g7.8 g104 kcal
Lime juice, fresh
1.2 g0.1 g0 g4 kcal
Tamari sauce (gluten-free soy sauce)
0.2 g0.5 g0 g3 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.1 g0 g0 g1 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Ginger root, fresh
0.1 g0 g0 g0 kcal
Sesame oil
0 g0 g1.1 g10 kcal
Olive oil, extra virgin
0 g0 g1.1 g10 kcal
Peppers, chile (chili), flaked and dried, spices
0.1 g0 g0.1 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving
8.5 g7 g17.7 g240 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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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.