Kelp Noodle Salad with Peanut Coconut Sauce and Fresh Veggies Recipe

Introduction

This vibrant Kelp Noodle Salad is a refreshing, light dish packed with bright flavors and crunchy textures. Ready in just 15 minutes, it’s perfect for a quick lunch or a healthy dinner option that feels indulgent yet nourishing.

Ingredients

• 24 oz kelp noodles
• 1 red bell pepper
• 1 mango
• 1 English cucumber
• 1 red chili pepper, sliced
• 2 scallions, thinly sliced
• 1/2 cup basil leaves, sliced
• Sesame seeds for garnish
• 5 tbsp creamy peanut butter
• 4-5 tbsp coconut milk
• 3 tbsp soy sauce
• 2 cloves garlic, grated
• 1 tsp fresh ginger (optional)
• 1.5 tsp hot sauce (or to taste)
• 1 tbsp maple syrup (or date paste for Plantricious compliance)
• 1 lime, juiced

Instructions

1. Step 1: Remove the kelp noodles from the package and rinse them well in a bowl of water. Drain thoroughly and transfer to a large salad bowl.
2. Step 2: Slice the red bell pepper, cucumber, and mango into 2-inch long sticks. Add these on top of the kelp noodles in the bowl.
3. Step 3: In a separate bowl, whisk together the peanut butter, coconut milk, soy sauce, grated garlic, fresh ginger (if using), hot sauce, maple syrup, and lime juice until smooth and creamy. Taste and adjust seasoning with more lime for extra tang or maple syrup for sweetness.
4. Step 4: Pour the peanut coconut sauce over the kelp noodles and vegetables. Toss everything gently to coat well. Let the salad sit for a couple of minutes to allow the noodles to soften perfectly.
5. Step 5: Sprinkle the sliced basil leaves, scallions, sesame seeds, and fresh sliced chili pepper over the top. Serve immediately for a fresh, flavorful meal.

Tips & Variations

• Add extra crunch and color with broccoli slaw, shredded carrot, purple cabbage, radishes, or snap peas.
• Try topping with salty peanuts or edamame for extra protein and texture.
• Adjust the heat level by varying the amount of chili pepper and hot sauce.
• Use date paste instead of maple syrup to keep the recipe fully plant-based and compliant with Plantricious guidelines.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The noodles may absorb more sauce and soften further, so for best texture, enjoy the salad fresh. Re-toss before serving to redistribute the dressing evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do kelp noodles need to be cooked?

No, kelp noodles are ready to eat straight from the package after rinsing. They soften slightly as they sit in the sauce, so cooking is not necessary.

Can I substitute the peanut butter?

Yes, you can use almond butter or sunflower seed butter if you have allergies or prefer a different flavor. Adjust seasoning as needed to balance the taste.

Kelp Noodle Salad with Peanut Coconut Sauce and Fresh Veggies Recipe

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★★★★★

4.6 from 147 reviews

• Author: Lana
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A refreshing and vibrant Kelp Noodle Salad featuring crisp vegetables and a creamy peanut coconut dressing. This quick, no-cook recipe offers a perfect balance of tangy, sweet, and spicy flavors, complemented with fresh herbs and crunchy sesame seeds. Ideal for a light lunch or a healthy side dish.

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Ingredients

Scale 1x2x3x

Salad

• 24 oz kelp noodles
• 1 red bell pepper
• 1 mango
• 1 English cucumber
• 1 red chili pepper (sliced)
• 2 scallions (thinly sliced)
• 1/2 cup basil leaves (sliced)
• Sesame seeds for garnish

Peanut Coconut Dressing

• 5 tbsp creamy peanut butter
• 4–5 tbsp coconut milk
• 3 tbsp soy sauce
• 2 cloves garlic (grated)
• 1 tsp fresh ginger (optional)
• 1.5 tsp hot sauce (or to taste)
• 1 tbsp maple syrup (replace with date paste for Plantricious compliance)
• 1 lime (juiced)

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Instructions

1. Prepare Kelp Noodles: Remove the kelp noodles from the package and rinse thoroughly in a bowl of water to remove excess saltiness. Drain well and transfer to a large salad bowl.
2. Slice Vegetables and Fruit: Cut the red bell pepper, English cucumber, and mango into approximately 2-inch long sticks or matchsticks. Add them on top of the kelp noodles in the bowl.
3. Make Peanut Coconut Dressing: In a separate bowl, whisk together creamy peanut butter, coconut milk, soy sauce, grated garlic, fresh ginger if using, hot sauce, maple syrup, and lime juice until the mixture is smooth and creamy. Taste and adjust by adding more lime juice for tang or maple syrup for sweetness as desired.
4. Combine Salad and Sauce: Pour the peanut coconut dressing over the kelp noodles and the chopped vegetables. Toss everything gently but thoroughly to ensure the noodles and veggies are well coated. Let the salad sit for a couple of minutes to allow the noodles to soften slightly and absorb flavors.
5. Garnish and Serve: Sprinkle sliced basil leaves, thinly sliced scallions, sesame seeds, and sliced fresh red chili pepper on top of the salad for extra flavor and presentation. Serve immediately or chilled.
6. Optional Add-ins: For variety and extra nutrients, consider adding broccoli and carrot slaw, purple cabbage, radishes, cilantro, salty peanuts, snap peas, or edamame as suggested.

Notes

• Rinsing kelp noodles thoroughly helps remove any briny taste.
• The salad is best enjoyed fresh but can be chilled for up to 2 hours before serving.
• Adjust the spiciness by varying the amount of hot sauce and fresh chili added.
• For a vegan and gluten-free version, use gluten-free soy sauce (tamari) and ensure peanut butter contains no added dairy.
• Maple syrup can be substituted with date paste for a more natural sweetener compliant with specific dietary preferences.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Fusion, Asian-inspired

Keywords: kelp noodle salad, vegan salad, peanut sauce, no-cook salad, healthy lunch, gluten-free, Asian-inspired salad