Umami Kale and Kelp Noodles


Avocado, Kale & Kelp Salad - RAW

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15 minPrep Time

15 minTotal Time

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  • 1 Packet (340g) kelp noodles
  • 1 Lemon, juiced
  • 1 Tablespoon tamari
  • 50g Kale
  • 2 Tablespoons cold pressed hemp seed oil or flax seed oil
  • 1/2 Teaspoon mineral rich salt, Herbamal or Savory spice blend
  • 2 Tablespoons pumpkin seed butter
  • 2 Teaspoons Hemp oil
  • 1 Teaspoon Umami bouillon
  • 1/2 Teaspoon kelp powder
  • 1/2 Teaspoon Lion’s mane
  • 1 Teaspoon Apple cider vinegar
  • 2 Tablespoons water
  • 100g Sauerkraut
  • 100g Mixed beansprouts
  • Avocado
  • Cherry Tomatoes
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How To Make

  1. Rinse the kelp noodles well in warm water. Chop them up with scissors. Put them in a bowl with the juice of one lemon and 1T tamari. Massage the noodles in the marinade, as if you’re making sauerkraut. Within a minute, they will change texture and become very soft. Leave them in the marinade while you make the rest of the dish.
  2. Tear the kale into small pieces, and put them in a separate bowl with the olive oil and salt. Your kale also needs massaging (don’t we all!). Spend a few minutes breaking it down with your hands, so it’s edible and lost its crunch.
  3. Make your dressing in a small bowl, by mixing the pumpkin seed butter, hemp oil, bouillon, kelp, Lion’s mane, apple cider vinegar, and water. Stir it up with a spoon.
  4. Now you’re ready to assemble the dish. Drain the marinade from the kelp noodles (I pour it off and store it in a jar in the fridge, to add it into a cracker batter, it’s a shame to throw it out). In a large bowl, mix the kelp noodles, kale, sauerkraut, beansprouts, and dressing. Mix it thoroughly, add the sliced avocado and cherry tomatoes and it’s ready to serve.
  5. Leftovers can be stored in the fridge in an airtight container, and keep well, for up to a week.


PURCHASING FROM THE UK Pumpkin Seed Butter - Cortido Sauerkraut - Lions Mane Mushroom - Umami Bouillon - Organic Kelp Powder - Kelp noodles -


Nutrition Facts
    Amount Per Serving
  • Calories 468
  • % Daily Value*

  • Total Fat: 32 g 49.23%
  • Saturated Fat: 4 g 20%
  • Cholesterol: 1 mg 0.33%
  • Sodium: 1700 mg 70.83%
  • Potassium: 48 mg 1.37%
  • Total Carbohydrate: 40 g %
  • Sugar: 21 g
  • Protein: 7 g
  • Vitamin A: 194.56%
  • Calcium: 113 mg 11.3%
  • Iron: 3 mg 16.67%
  • * Percent Daily Values are based on a 2000 calorie diet.

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