It’s only May and I’m too hot and cranky to cook. Since discovering how good Kelp Noodles are and what an awesome salad I made with them I’ve changed my attitude about summer in one bite. Kelp Noodles require no cooking. This has become my new favourite summer dish.

Kelp noodle salad with Ontario asparagus and red pepper.


  • One 1 lb of Kelp Noodles (You can find them at most health food stores.  If you’re in Toronto, I like the brand from 4 Life Natural Foods)
  • 1-2 cups of veggies of your choice (I’ve used local asparagus, bell peppers, green onions)
  • 2 tablespoons of chopped cilantro (or herb of your choice)


  • 1/4 cup of cashews (soaked for a few hours)
  • 1.5 tablespoons of lemon
  • 1 tablespoon of oil (I used half olive oil and sesame oil)
  • 1 teaspoon of turmeric
  • 2 tablespoons of nutritional yeast
  • Salt and Pepper to taste


Throughly wash the kelp noodles.  I use scissors and cut them as I untangled them.  Place in water with juice of half a lemon and a tablespoon of salt for at least 3 hours or overnight.  This will soften them a bit.  They will still have a crunchiness to them, so don’t expect the texture of pasta. (I like their texture, it works well in a salad) For the dressing, using a blender, add all the ingredients until you have a smooth but not too thick consistency. Mix dressing on to noodles and veggies and serve! I could eat the entire plate but served as a side, I feed a party of 7.