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Mango Kelp Noodle Salad

 

Mango really does go with everything and to prove it, I mixed it in with Kelp Noodles. Seems you kids can't get enough of these weird noodley things. Since I received healthy food confirmation through my awesome sluethy readers, I feel okay to continue working my way through the half-a-dozen packets I bought in a zealous fit of raw food inspiration.

So it is September and doesn't it feel like it too? I am heading off to Winnipeg for the long weekend to attend one of my oldest friend's weddings (This friendship goes back to summer camp in the summer of '89 and saw us through a ridiculous summer in Europe in 2001).

Even though Labour Day weekend kind of marks the transition from Summer into Fall, I couldn't resist these amazing ripe organic mangoes. Last night I had the intention of cooking dinner, but before I started cooking, decided to peel and store the mangoes. I had one little taste and that was it for me. I couldn't not eat them. I decided that Mango and kelp noodles were a logical combination. I opened my fridge to see what could go with them and the perfect combo jumped off the shelves and into my hands. What would go with mangoes better than kelp noodles, cilantro pesto, cucumber and a wedge of lemon? The answer, my friends, is nothing. Nothing could go better!

Fresh, light, easy and with the perfect mix of sweet and spicy. You may like to add some chopped red onion to add to the mix, but raw onion gives me nightmares (I swear it does!) so I left it out.

I don't even really have a recipe for you. That is how easy this one is. I will make a list for you though.

IMG_6562

KelpNoods-Mang-Cumber-Lantro Raw Salad

Mango Kelp Noodle Salad

by Meghan Telpner

Prep Time: 5 minutes

Cook Time: None

Keywords: mix lunch entree dinner salad dairy-free gluten-free soy-free vegan vegetarian low-sodium low-carb cucumber mango kelp noodles whole food summer spring

Ingredients (Serves 1)

  • One handful of rinsed kelp noodles(though again, any old noodle will do)
  • 1/4 cup of Cilantro Pesto (I mixed in some kale for added protein and greenness)
  • 1/4 mango, sliced
  • 1/2 cup cucumber, sliced and quartered
  • 1 wedge of lemon
  • sea salt, flax oil, and cayenne to taste

Instructions

Mix together and serve.

 

Since I do believe mango goes with everything, what is your fave use of it?

17 Responses to “Mango Kelp Noodle Salad”

  1. VeggieGirl said…
    I agree, mango is quite versatile. Love the combination with the pesto and kelp!!
  2. Ah...that looks so great. We just had mango last night - now I will need to go buy some more. My kids will love this. Thank you! I have added your blog to my blog list which is a good thing because now I know exactly when to check your updates!
  3. Stephanie said…
    Blended with a banana, served as pudding.
  4. LK said…
    I LOVE MANGO! And cucumber kelp salad sounds delicious - I've never heard of kelp noodles. Cilantro pesto on the salad looks tasty - you could even add some nut butter too. FYI There's a giveaway for Artisana sampler of nut butters and coconut products. Check out lksistersveg.blogspot.com
  5. sarah-bee said…
    That looks beautiful! I would be wary of trying the kelp noodles though.... what do they taste like? I like mango on its own, or in a mango salsa with cilantro and lime and jalapenos. Mmmmm....
  6. Peter said…
    My experience with kelp noodles... I love kelp (and mango too) and other seaweed, especially wakame. I thought kelp noodles will be more like kelp itself, so without trying first, I ordered 72 12oz packages. This product is a complete garbage. It tastes like nothing and has a texture of dried silicone caulking. I’m putting all boxes on Craigs list for someone to take it free. (Athens GA). All I can say, stick to what Japan eats if you want seaweed. Just to be fair to any other stuff that might be called kelp noodles; the product I bought was made by “Sea Tangle” (and this is not kelp cut into form of noodles, its kelp mixture with water, which then hardens to as I put it : hardened silicone caulking. Soaking or cooking does not change it, its not kelp).
  7. peter said…
    Meghan, I thought it was actual kelp cut in form of noodles and they told me shelf life is 6 months, so I figured I'd love it since I love seaweeds...was I wrong. Anyhow, 71 packs are now on craig's list for free, we'll see for how long (so far several hrs).
  8. Peter said…
    Nutritional values of kelp noodles Kelp has approximately 45 cal per 100 grams, kelp noodles have 5 cal per 100 grams (almost like water). Kelp has 9g of carbs per 100 grams and the noodles have below one. This means that kelp noodle is watered down kelp in approximately 1:10 proportions. It would still have some minerals from kelp, but so has mineral water. In fact, there is no other food that comes in value as close to water as the kelp noodles (perhaps with exception of iodine, which should still be decent in the noodles). Notice however, that we are comparing food to water. Food should be nourishing your body not just filling up your stomach. The kelp noodles are recommended to vegetarians and vegans, who already are missing some vital nutrients and have to make additional efforts to compensate for them. If someone likes the crunch of the noodle, it's fine for a junk snack replacement but to suggest it as basic food component is questionable. And if one is looking for extra iodine, just get some real thing (meaning seaweed). You'll please your body as well as your taste buds. For those with no experience with sea vegetables, might be worth to make a trip to a Japanese restaurant and get few samples on your plate.
  9. Erin said…
    Hi Meghan, I was happy to find kelp noodles at the Upaya booth at the Whole Life Expo. I made this for dinner tonight, and the cilantro pesto is so delicious and amazing with the kelp noodles. Such a great combination. Loved it! So did my husband. He suggested we try the cilantro pesto on salad next
  10. torviewtoronto said…
    this is delicious lovely site

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