I just returned from a trip to Vancouver and stumbled upon a poke bowl spot that totally inspired this recipe. They offered kelp noodles as a base option — light, refreshing, and absolutely delicious. I loved how the noodles added a crisp texture without weighing the dish down. Naturally, I had to recreate my own version at home!
Kelp noodles are a fantastic low-calorie, gluten-free option packed with minerals like iodine, calcium, and magnesium. Paired with fresh veggies and protein, they make the perfect light and nourishing meal.
This salad is light yet satisfying, nutrient-dense, and absolutely perfect for a summer lunch or dinner. Bonus: it’s gluten-free, dairy-free, and full of vibrant plant-based goodness!
Ingredients
12oz kelp sea noodles1 Tablespoon baking soda1/4 cup lemon juice1 cup water1 cup chopped red cabbage1 cucumber cored and sliced2 cups chopped kale1/2 red bell, deseeded and sliced1/2 yellow bell, deseeded and sliced1/4 cup chopped mint1.5 cups Edamame shelled
For the dressing
3 Tablespoon Coconut aminos1 Tableapoon sesame oil1 Tableapoon rice vinegar1 Teaspoon puréed ginger
Directions
Prepare the noodles. Rinse noodles in a strainer for one minute while pulling apart. In a medium bowl mix together lemon juice, baking soda and water. Add strained kelp noodles and soak for 2 minutes. Strain and then rinse noodles. Set to the side and allow to strain excess water.In a large mixing bowl combine cabbage, bell peppers, kale, edamame, mint and cucumber. In a small bowl prepare the dressing by mixing coconut aminos, sesame oil and rice vinegar. Add the kelp noodles and dressing to salad and mix well. Top with cashews and garnish with extra mint leaves.
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