Satay Kelp Noodle Salad

We recently made this recipe  for satay kelp noodle salad at a wonderful health food store in Reigate. This was one of the dishes we made for this event. Kelp noodles are another amazing super-food. This dish can be made completely raw if you wish. We did roast our sweet potato and very lightly cook our broccoli and beans. Absolutely delish and full of nutrients.

Ingredients for Satay Kelp Noodle Salad

Satay Sauce –

1/3 cup  nut butter
1 tsp coriander seeds crushed
½ tsp cinnamon (optional)
1 Tbsp finely chopped shallot
1  clove garlic
1 ½ cm cube  fresh ginger
2 ½ cm piece  red chilli (use more if desired)
½ cup almond milk
2 medjool dates
1 ½ tsp tamari

Salad –

½  broccoli
150gms  green beans
1 courgette
2 sweet potatoes
5 leaves kale
3 tsp olive oil
¼ cup chopped coriander
8 mint leaves finely chopped
1 ½ cups kelp noodles
Salt / Cracked Pepper
¼ cup cashew nuts (optional)

Method –

Satay –
Roughly chop the garlic, ginger, chilli and medjool dates. Place in Vitamix with remaining ingredients. Blend on high speed until you have a smooth sauce.
NOTE – If your blender is not high speed, crush the garlic and cut the chilli and ginger a little finer.

Salad –

Take the sweet potato. After washing, cut into cubes and roast with a little cracked pepper and a tsp of olive oil or coconut oil until tender. Set oven to 180 and cook for 20-25mins.
Remove the inner woody stalk from the kale and slice finely. Then place in a bowl with 2 tsp olive oil and a pinch of salt .Next, using your fingertips, rub the oil into the leaves. This helps to soften the leaves. Set aside.
Cut the broccoli into small florets. Remove ends from beans and slice in half. Cook both in a little hot water until just tender, but still firm to the bite.
Cut the courgette into ribbons, or thin slices. Add to the kale along with the cooked broccoli, beans and sweet potato. Finely add in the chopped coriander and mint leaves. Add in 2/3rds of the satay sauce and mix well.

To serve – Place a small handful of kelp noodles on the plate and place a large serving of the satay vegetables on top. Over the top drizzle with the remaining satay sauce and top with cashew nuts (a delicious addition, but is optional)


  • You could briefly submerge the kelp noodles in warm water to warm slightly before serving if desired.
  • The vegetables are a guide only, you could also use cauliflower, snow peas or carrots. Or even top with sprouts.

KELP NOODLES – After opening these can be stored in your fridge in an airtight container submerged in fresh water.

Serves 4

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