Raw Kelp Noodle Salad with Pesto

Kelp noodles are a great alternative to pasta, and offer a mineral rich addition to your salads or soups.

3-4 Servings

Updated: Mon, 05/13/2019 - 8:52pm


Kelp Noodles

  • 1 (12-ounce) package kelp noodles
  • 2 cups shredded cabbage
  • 2 cups shredded kale
  • ½ cup chopped black olives
  • ½ cup diced red bell pepper
  • ½ cup shredded carrots

Fresh Pesto or ¼-½ cup prepared pesto

  • ½ cup walnuts
  • 2 cups fresh basil
  • ¼ cup chopped sundried tomatoes
  • 2 cloves garlic
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 3 Tablespoons nutritional yeast
  • Salt and pepper to taste
  • Water, as needed


  1. Rinse kelp noodles in warm water and place into a large bowl. Add cabbage, kale, black olives, pepper and carrots and toss to combine.
  2. In a food processor, blend all Pesto ingredients until smooth, adding a few teaspoons of water as needed for a smooth texture.
  3. Pour Pesto over noodles and vegetables and toss to combine. Serve and enjoy!