Noodle alternatives are all the rage right now. While we love veggie pastas and can’t imagine life without our Spiralizers, kelp noodles are another great low-carb, gluten-free option. Similar in texture to bean sprouts or firm pasta, kelp noodles are made from sea kelp, making them rich in minerals (also low in calories and free of fat). They taste best in cold salads, mixed with fresh, crunchy veggies. If you prefer them to have a more traditional noodle-esque texture, add lemon or lime juice to soften them up a bit.
If you can’t find kelp noodles, spiralized zucchini or rice noodles can take their place in this spring-y, detox salad. Carrots, avocado, red cabbage and scallions make for a rainbow of antioxidant- and fiber-rich veggies, and the brightness of the ginger-lime dressing will make this a go-to weeknight dinner when it’s warm out. Vegans can omit the honey in the dressing, or sub in agave, brown sugar or another sweetener.
Kelp Noodles with Ginger-Lime Dressing
- Large bowl
- 8 ounce jar with lid
- 1-16 ounce package of kelp noodles
- 1/4 cup shredded carrots
- 1/4 cup chopped purple cabbage
- 1 large scallion chopped
- 1 avocado diced
- 1- inch piece of ginger finely grated
- 1/4 cup extra virgin olive oil
- Juice of two limes
- 2 teaspoons honey
- Pinch of sea salt
- Pinch of black pepper
- Open package of kelp noodles. Submerge noodles in warm water for about 5 minutes to soften them. After 5 minutes, drain the water. (Use kitchen shears or a knife to make the noodles shorter and easier to eat, if desired.) Let noodles cool and add them to a salad bowl. Top with carrots, purple cabbage, scallion and avocado.
- To make dressing, add the ingredients to a jar with a lid. Shake until well incorporated. Pour on top of your salad, mix until coated.
Photos by Ana Stanciu29