Kelp Noodle Salad with Avocado Dressing

imageI’m going to digress momentarily from the raw pasta series, and share another salad creation with you.  I must say, I’m becoming quite adventurous with all of this recipe creation.

I had seen kelp noodles mentioned on a number of sites, and decided to give them a go.  Despite being colourless and flavourless, I quite enjoyed them!

The noodles are made from kelp, sodium alginate and water, thus making them gluten-free, dairy-free, fat-free and low carb.  Rather than being green, as you may expect from a sea vegetable, the noodles are clear, and roughly the size and shape of vermicelli.  They have a slightly crunchy texture to them, which I actually like as it adds an extra element to the salad.  As they have a neutral flavour, they take on the flavour of whatever sauce or dressing you use.

It kind of looks like you’re eating pieces of plastic, but that just makes it interesting!

So, what did I do with my noodles?  This time, I just added them into a salad with an avocado dressing.  I originally intended to make the dressing thinner, so it would be like a creamy mayonnaise.  However, it wound up being more like guacamole.  Still worked well though and tasted scrummy!  Next time I think I’ll try a satay-style dish.  Time to get the thinking cap on…

RFD Original Recipe – Kelp Noodle Salad with Avocado Dressing

Serves 2


  • ½ packet of kelp noodles
  • 1 large leaf of silverbeet
  • 1 tomato
  • 3 small golden beets
  • 1 baby carrot
  • 1 avocado
  • Juice of ½ a lemon
  • 1 clove of garlic
  • Salt and pepper to taste
  • 2 teaspoons sesame seeds


  • Chop up the noodles into slightly shorter lengths – optional, however it makes them much easier to eat; mound in the centre of two bowls
  • Wash the silverbeet well and chop into bit-size pieces; scatter around the edges of each bowl
  • Dice the tomato and place on top of the noodles
  • Finely slice the beets and carrot – use a mandolin or peeler to achieve lovely thin slices, or use a knife if you have the skill; scatter over the top of the salad
  • Scoop the avocado flesh into a separate bowl, and mash well with a fork.
  • Add the lemon juice and minced garlic and mix well.  Season to taste.
  • Put a lovely big dollop of the avocado on top of each bowl
  • Sprinkle with the sesame seeds and serve



5 responses

  1. Pingback: First Fling with Quinoa – Quinoa Salad Recipe | rawfooddiaries

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