Rainbow Veggie Salad
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Kelp Noodles with Ginger-Lime Dressing

Carrots, avocado, red cabbage and scallions make for a rainbow of antioxidant- and fiber-rich veggies.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Salad
Cuisine: Asian
Servings: 2 servings
Author: Hello Glow



  • 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

Ginger-Lime Dressing:

  • 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.