Kelp noodles are becoming more and more popular it seems. Everywhere I look I see them popping up in grocery stores and on vegan and gluten free menus. And there’s good reason too. Not only are kelp noodles low calorie (just 7 calories per serving), raw, gluten free, and low carb; they contain iodine, a mineral that has many health benefits. This simple cabbage salad is a great way to introduce kelp noodles into your diet. Its crispy and crunchy with lots of flavor from the Asian inspired dressing. Top with some baked soy tofu or other protein for a complete meal.
Kelp Noodle and Cabbage Salad
- 1 package kelp noodles
- 1/4 cup rice vinegar
- 2 tbsp agave
- 1.5 tbsp. toasted sesame oil
- 1 tbsp. soy sauce
- 1 garlic clove, minced
- 1 tbsp. ginger, minced or grated
- 2 cups shredded coleslaw mix
- 1/8 cup cilantro
- 2 tbsp. sesame seeds
- If you would like to soften the kelp noodles (I don’t mind the crunch but some people do), bring a pot of water to a boil and boil for 4-8 minutes until they reach your desired consistency. Run out cold water.
- Whisk together the rice vinegar, agave, sesame oil, soy sauce, garlic, and ginger.
- Toss the noodles, coleslaw mix, cilantro, and sesame seeds with the dressing.
- Let rest for 15 minutes before serving. Keeps up to 3 days in the fridge.