Kelp Noodle Salad with Mango & Peanut Ginger Dressing
Prep Time
20 mins
Total Time
20 mins

Nutritious, fresh, summery and vegan

Course: Salad
Keywords: Kelp Noodle Salad, Mango Salad, Peanut Ginger Dressing
Servings: 4 people
Dressing Ingredients
  • 3 tbsp smooth peanut butter
  • 3 tbsp tamari
  • 3 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh ginger finely grated
  • 1.5 tbsp warm water
Salad Ingredients
  • 340 g kelp noodles
  • 100 g fresh rocket
  • 1 large ripe mango
  • 30-40 fresh mint leaves
  • 4 small radishes
  • black sesame seeds to garnish
  1. Place the kelp noodles in a large bowl and cover with water. Set aside for 15 minutes. This will soften the noodles slightly.

  2. Meanwhile, to make the dressing, combine all ingredients into a single serve blender and whiz for a few seconds. You could also add everything to an empty jam jar and shake vigorously.

  3. Cut the mango into 1.5cm cubes and finely slice the radishes.

  4. Drain the kelp noodles. At this point you can now use some kitchen scissors to cut them so they are not so long and difficult to separate.

  5. Toss the kelp noodles and rocket together in a large bowl, then split between the plates to serve. Arrange the mango, fresh mint and radish as creatively as you wish then sprinkle each with black sesame. Serve with the dressing on the side.