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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!
Hands-on Overall
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)
Salad:
- 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
Instructions
- Combine the salad ingredients in a large bowl.
- In a small jar combine all dressing ingredients, seal and shake to combine. Pour the dressing over the salad and toss to combine. Serve.
Store in an airtight container chilled for up to 3 days.
Kelp Noodle Salad with Almond Satay Dressing
Step by Step
Ingredients
- 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)
- 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
Instructions
- Combine the salad ingredients in a large bowl.
- In a small jar combine all dressing ingredients, seal and shake to combine. Pour the dressing over the salad and toss to combine. Serve.
Store in an airtight container chilled for up to 3 days.
Nutrition (per serving)
Calories240kcal
Net Carbs8.5g
Carbohydrates12.6g
Protein7g
Fat17.7g
Saturated Fat2.1g
Fiber4g
Sugar3.3g
Sodium328mg
Magnesium102mg
Potassium347mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 8.5 g | 7 g | 17.7 g | 240 kcal |
| Kelp noodles |
| 0 g | 0 g | 0 g | 5 kcal |
| Onions, spring or scallions (includes tops and bulb), raw |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Cucumber, fresh |
| 0.4 g | 0.1 g | 0 g | 3 kcal |
| Carrot, fresh |
| 0.5 g | 0.1 g | 0 g | 3 kcal |
| Cashew nuts, cashews |
| 4.6 g | 3.1 g | 7.5 g | 94 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Almond butter (organic, unsweetened) |
| 1 g | 2.9 g | 7.8 g | 104 kcal |
| Lime juice, fresh |
| 1.2 g | 0.1 g | 0 g | 4 kcal |
| Tamari sauce (gluten-free soy sauce) |
| 0.2 g | 0.5 g | 0 g | 3 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Ginger root, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Sesame oil, toasted |
| 0 g | 0 g | 1.1 g | 10 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 1.1 g | 10 kcal |
| Peppers, chile (chili), flaked and dried, spices |
| 0.1 g | 0 g | 0.1 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
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