Keto Vegan Kelp Noodle SaladBy Lauren LesterApr 23, 2018Print recipe
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This fresh raw salad is a great keto vegan friendly low-carb salad option. It’s bursting with bright bold flavors like garlic and ginger. I just love the crunch of the kelp noodles!
Hands-on10 minutesOverall10 minutes
Nutritional values (per serving)
Total Carbs12.6gramsFiber4gramsNet Carbs8.5gramsProtein7gramsFat17.7gramsof which Saturated2.1gramsCalories240kcalMagnesium102mg (26% RDA)Potassium347mg (17% EMR)
Macronutrient ratio: Calories from carbs (15%), protein (13%), fat (72%)
Ingredients (makes 4 servings)
1 pack kelp noodles (340 g/ 12 oz)
2-3 green onions, thinly sliced (15 g/ 0.5 oz)
1 small cucumber, julienned (100 g/ 3.5 oz)
1/4 cup grated carrots (24 g/ 0.9 oz)
1/2 cup cashews, crushed (68 g/ 2.4 oz)
handful of cilantro, minced (15 g/ 0.5 oz)
Almond Satay Dressing:
Combine the salad ingredients in a large bowl.
In a small jar combine all dressing ingredients, seal and shake to combine. Pour the dressing over the salad and toss to combine. Serve.
Store in an airtight container chilled for up to 3 days.
BlogRecipesMainsKeto Vegan Kelp Noodle SaladBlogRecipesSidesKeto Vegan Kelp Noodle SaladBlogRecipesVeganKeto Vegan Kelp Noodle SaladBlogRecipesVegetarianKeto Vegan Kelp Noodle SaladBlogRecipesKeto Vegan Kelp Noodle SaladBlogLauren LesterKeto Vegan Kelp Noodle SaladDo you like this recipe? Share it with your friends! By Lauren LesterCreator of WickedSpatula.com
Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.
With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn’t have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.
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