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Kelp Noodles Asian Salad

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This salad is absolutely divine, fresh, colorful and crisp, with a taste of sweet and salty that reminds me of Asian countries! It’s made with kelp noodles that are clear, thin noodles made from kelp, a kind of brown seaweed that is notable for its high iodine content. They are tasteless, crunchy, low carb, low fat, low calorie and gluten free noodles. They are rich in more than 70 minerals, including iron, potassium, magnesium, calcium and iodine, and all these properties make them a great alternative to pasta.

Macadamia nuts are high in iron, magnesium, manganese, and fiber and they are also a fabulous source of antioxidants, mono-unsaturated fats, and protein.

Further Food Nutritionist Commentary:

Although peanuts are traditionally used in Asian cuisine, this recipe calls for macadamia nuts instead, which are much higher in heart-healthy monounsaturated fats. Kelp noodles are a particularly versatile ingredient with a neutral taste, so these gluten-free, fat-free, low-carb noodles are well complimented by the macadamia nuts, mango, and greens that pull this dish together. In addition, kelp noodles are a great source of calcium, which is often difficult to get enough of, especially if following a dairy-free diet.

By Katie Bishop, MS, Nutritionist

Kelp Noodles Asian Salad

  • Prep Time:15 minutes
  • Cook Time:0
  • Servings: 2

Ingredients

1 red radicchio (diced leaves)
3/4 cup of rocket leaves
1 stalk of celery (diced)
1 bag of kelp noodles
½ mango (cubed)

 

For the dressing:

50 grams macadamia nuts
1 tablespoon water
1/2 teaspoon lime zest
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1 tablespoon extra virgin olive oil

Instructions

1. Place radicchio, celery, rocket and mango in a bowl and pour the dressing over the veggies and mix thoroughly.
2. Open your bag of kelp noodles and rinse them well in warm water for a few minutes.

 

For the dressing:
1. In a food processor, finely grind the macadamias.
2. Add the remaining ingredients and pulse until creamy; add more water, 1/2 teaspoon at a time, to thin out as desired.
3. Then place noodles over the salad, drizzle with a little of oil and some more sesame seeds.

1. Place radicchio, celery, rocket and mango in a bowl and pour the dressing over the veggies and mix thoroughly. 2. Open your bag of kelp noodles and rinse them well in warm water for a few minutes.   For the dressing: 1. In a food processor, finely grind the macadamias. 2. Add the remaining ingredients and pulse until creamy; add more water, 1/2 teaspoon at a time, to thin out as desired. 3. Then place noodles over the salad, drizzle with a little of oil and some more sesame seeds.

Nutrition Information

Per Serving:  Calories: 299; Total Fat: 27g; Saturated Fat: 4g; Monounsaturated Fat: 20g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 248mg; Potassium: 536mg; Carbohydrate: 15g; Fiber: 6g; Sugar: 6g; Protein: 5g


Nutrition Bonus:  Calcium: 37%; Vit C: 24%; Iron: 13%

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