Smoky Kelp Noodle Salad

Amy Clevenger

by | Updated: December 3rd, 2016 | Read time: 1 minute

The sea is teeming with nutritious treasures, but pasta isn’t one you’d expect. Kelp noodles””made from a type of edible brown seaweed””are loaded with minerals, low in carbs and easy to eat (just open the package, rinse and serve!). Plus, a heaping helping has just six calories, making these mild-tasting ribbons the perfect addition to salads, soups or stir fry dishes if you’re dieting or looking for a lighter meal. In this raw recipe, they’re tossed with a tangy dressing, fresh veggies and crunchy seeds with a hint of fiery flavor from smoked paprika. If you’re a kelp noodle newbie, it’ll be love at first bite.

Smoky Kelp Noodle Salad

Serves: 2


1 (12 oz.) package of kelp noodles
½ cup black beans
½ cup canned corn
¼ cup raw pepitas (pumpkin seeds)
½ cup frozen spinach, thawed
1 Tbsp. tamari
½ tsp. smoked paprika
2 Tbsp. apple cider vinegar
Juice of ½ lemon
1 Medjool date
6 Tbsp. water


1. For dressing, blend apple cider vinegar, tamari, lemon juice, water and date in blender or food processor.

2. Massage kelp noodles with ½ cup dressing.

3. Add black beans, corn, spinach and pepitas (pumpkin seeds); toss to combine. Add additional dressing if desired. (Note:
You’ll have leftover dressing with this recipe.)