This fresh raw salad is a great keto vegan friendly low-carb salad option. It’s bursting with bright bold flavors like garlic and ginger. I just love the crunch of the kelp noodles!
Preparation timeHands-on: 10 minutes Overall: 10 minutes
| Total Carbs | 12.6 | grams |
| Fiber | 4 | grams |
| Net Carbs | 8.5 | grams |
| Protein | 7 | grams |
| Fat | 17.7 | grams |
| of which Saturated | 2.1 | grams |
| Energy | 240 | kcal |
| Magnesium | 102 | mg (26% RDA) |
| Potassium | 347 | mg (17% EMR) |
Macronutrient ratio: Calories from carbs (15%), protein (13%), fat (72%)
Ingredients (makes 4 servings) Salad:- 1 pack kelp noodles (340 g/ 12 oz)
- 2-3 green onions, thinly sliced (15 g/ 0.5 oz)
- 1 small cucumber, julienned (100 g/ 3.5 oz)
- 1/4 cup grated carrots (24 g/ 0.9 oz)
- 1/2 cup cashews, crushed (68 g/ 2.4 oz)
- handful of cilantro, minced (15 g/ 0.5 oz)
- 1/4 cup almond butter (63 g/ 2.3 oz)
- 2 tbsp lime juice (30 ml)
- 1 tbsp tamari or coconut aminos (15 ml)
- 1 tbsp Swerve (10 g/ 0.4 oz)
- 1 garlic clove, minced
- 1 tsp grated fresh ginger root
- 1 tsp sesame oil
- 1 tsp chili oil (ideally chili infused extra virgin olive oil)
- pinch red pepper flakes
- pinch sea salt
- Combine the salad ingredients in a large bowl.
- In a small jar combine all dressing ingredients, seal and shake to combine. Pour the dressing over the salad and toss to combine. Serve.
Store in an airtight container chilled for up to 3 days. 
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