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This raw kelp noodle chili salad is a quick, easy and delicious way to start using kelp noodles.
When I first heard about kelp noodles, they sounded like an awesome addition to a raw food kitchen – easy to prepare, low calories and a great substitute for pasta.
And then, when I finally found some in my local health food store, I had NO idea what to do with them.
I had all kinds of questions: What do they go with? How do I use them? How much should I use? How do I prepare them?
And the good ol’ internet was not its usual helpful self.
In fact, I found a real shortage of actual recipes (as opposed to general suggestions) that used kelp noodles.
What to do?
So I adapted a salad recipe I was using, threw in a pinch of inspiration, and what emerged was this.
Raw kelp noodle chili salad.
And it even comes with a recipe.
Fortunately I’ve reached the point where a lack of recipes is not enough to stop me trying something new.
But it almost did.
I couldn’t find a recipe that was close enough to the dish I wanted to create, so I almost gave up.
Fortunately for me (and you), I didn’t.
I’d like to save you from that terrible fate, and give you a simple, step-by-step something you can do with your newly acquired raw kelp noodles.
And I’m not going to enter into the debate about whether kelp noodles are a good addition to a raw food diet, because that’s not how I roll.
But if you want to add kelp noodles to your menu, and you happen to also like salads and chili, then this recipe is a great place to start.
It takes barely 10 minutes to pull together, and you can be soaking any remaining “sea” taste out of your kelp noodles while you chop your veggies, so it’s efficient as well.
I like being efficient.
I also like it when I make food that tastes good.
And this raw kelp noodle chili salad definitely fits that bill.
And the avocado and mushrooms, as well as the noodles, help to give it a heartiness that really satisfies.