Thai Almond Kelp Noodle Salad
This clean and simple Thai salad packs a lot of authentic flavor and is anything but your typical everyday salad!
OH MY GOSH... you guys I can’t even tell you how much I love this dish. I’ve been wanting to do a recipe with kelp noodles for a while and this is now my go to salad at the moment. I love Thai flavors and this salad is so fresh and satisfying! Plus what better way to enjoy #ThaiTuesday in the comfort of your own home.
The key with kelp noodles is to soak them in hot water with lemon for as long as possible before you use them in order to make them tender. I soaked them for about 30 to 45 minutes. after opening, you want to store unused noodles in water in the fridge for up to two weeks. While low in calories, kelp noodles are a good source of minerals such as iodine, iron, and calcium.
To dress the salad, I used my all-time favorite Thai Almond Sauce from Yai's Thai ... this company makes so many amazing Thai products that use only clean ingredients! And word of advice, DO NOT leave out the cilantro and mint because it totally makes the salad! This recipe can feed two people or one very hungry.
- 1 cup asian salad mix (saves you from having to buy all the individual ingredients)
- 2 mini cucumbers; spiraled
- 2 mini bell peppers
- 4 ounces kelp noodles ~ 2 green onion stalks sliced
- Handful of chopped cilantro and mint
- Sprouts (optional)
- Juice of one lime
- Red wine vinegar (adds a good tang)
- Yai’s Thai Almond sauce
- Simply put all the ingredients in a large bowl and mix. For extra crunch, feel free to add sliced almonds or other nuts if desired.
- Best enjoyed with chopsticks ... I love eating with chopsticks because it forces me to eat slower. 😂
- Sarah Hughes