Kelp Salad with Peanut Sauce

Our kitchen hasn’t gotten below 90 degrees in over a week, so we have been trying to spend as little time in it as possible. This salad only requires 1 pair of scissors, 1 bowl, and a fork for scooping the peanut butter (sure you can use a spoon if you prefer, but you can reuse the fork to eat the salad at the end if you want). This salad is easy, takes less than 5 minutes to make, and is the perfect combination of refreshing and satisfying.

Course: Main Course, Salad
Cuisine: asian
Keyword: Dairy-free, Low-Calorie
Calories: 100kcal
Print Recipe



  • In a large bowl, stir together the peanut butter, soy sauce, and rice vinegar until smooth. Using a pair of scissors, cut the chives into the bowl. With the same pair of scissors, cut the kelp noodles into 1-2 inch pieces. Using your hands, toss the noodles until they are coated in peanut sauce. Break each snap pea in half, and toss in with the rest of the salad.


High in Fiber, B3, Folate, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Magnesium, Manganese, Manganese


Nutrition Facts
Kelp Salad with Peanut Sauce
Amount Per Serving (1 g)
Calories 100 Calories from Fat 40
% Daily Value*
Fat 4.41g7%
* Percent Daily Values are based on a 2000 calorie diet.


Vegan Chocolate Cupcakes for Non-vegans

Vegan Chocolate Cupcakes (for non-vegans)

Cake isn’t supposed to be healthy, contain vegetables, or be guilt-free! It’s a decadent sometimes treat that’s meant to be enjoyed on special occasions. Unfortunately, I’ve had a LOT of really bad vegan cakes, and I’ve failed more times than I care to admit at making my own.

Read More »

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More