Crunchy Kelp Noodle Salad

This salad is overflowing with color and flavor and it makes a great Sunday meal prep for healthy lunches you can enjoy for a few days afterward. 

If you’ve never tried kelp noodles, they’re a great gluten-free and low-carb option, with a neutral taste that absorbs whatever type of sauce or dressing you prefer. They’re also a great source of iodine, which is essential for producing thyroid hormones and managing metabolic processes. Kelp also contains high levels of antioxidants. 

Edamame, carrots, red cabbage, kale, cucumbers, and mint make up a phytonutrient and fiber-rich base for the kelp noodles. For the dressing, I highly recommend using my Sesame Vinaigrette, but you can also use the quicker option I provided below. Top with crunchy cashews and you’ve got the perfect salad. 


Wishing you health and happiness,
Mark Hyman, MD


Kelp Noodles

  • 1 package (12 ounces) kelp noodles
  • 1 lemon, juiced
  • 1 tablespoon baking soda
  • Hot filtered water


  • 1 cup edamame
  • 1 cup carrots, shredded
  • 2 cups red cabbage, shredded
  • 2 cups kale, shredded, thick stems removed and lightly packed
  • 2 Persian cucumbers, shaved into thin strips using a vegetable peeler
  • ¼ cup fresh mint leaves
  • ⅓ cup dry roasted cashews

Optional dressing:

  • ¼ cup apple cider vinegar
  • ¼ teaspoon sea salt
  • 2 tablespoons coconut aminos
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons olive oil

1. In a large bowl, add lemon juice and baking soda and let it fizz. Remove kelp noodles from packaging and transfer into the bowl along with enough boiling water to cover the kelp. Let it rest in the bowl for at least 15 minutes while preparing the salad components.

2. Prepare all the salad components, set aside or in the refrigerator if serving the salad later. Place cashews onto a flat surface and crush them using the bottom of a cup or roughly chop with a knife, set aside. For the dressing, use my Sesame Vinaigrette or mix together the option above in a small bowl and set aside. . 

3. To assemble the salad, strain liquid from kelp noodles and rinse with cold water. Place in a colander and make sure the noodles are dry. Transfer the dry kelp noodles into a mixing bowl and add the dressing, toss to coat.

4. Combine the kelp with all of the vegetables and mint, then toss to combine.

5. Serve with crushed cashews on top and extra mint for garnish, if desired.

Nutritional analysis per serving: Calories: 323, Total Fat: 25g, Saturated Fat: 4g, Cholesterol: 0mg, Sodium: 352mg, Carbohydrates: 20g, Fiber: 6g, Sugars: 8g, Protein: 9g, Net Carbs: 13g

Latest Recipes