Rainbow Kelp Noodle Salad with Jalapeño Peanut sauce

Rainbow kelp noodle salad is full of fresh crunchy veggies and delicious kelp noodles. It’s completely raw, vegan, gluten free, paleo, and so good that you won’t notice the other 4.  Alone, the salad is good, but this sauce, this jalapeño ginger peanut sauce, this is what does it.  With spice from the jalapeño, subtle sweet from the peanut butter, and a hidden heat you get from true ginger.

With the mix of heat and sweet, Rainbow Kelp Noodle Salad is a total vegan flavor overload.

You may not have leftovers.  (Sorry)

Rainbow Crunch Salad sauce is made with pickled ginger, cilantro, lime, jalapeño, and peanut butter
Make the sauce first by combining your jalapeño, garlic, lime, ginger, peanut butter, and cilantro.  Blend in a food processor, or blender until it resembles a pesto like consistency.  It actually looks exactly like this pesto sauce, but the taste is totally different, I promise.

Jalapeño, ginger, garlic, cilantro, lime, peanut butter in a food processor to make the Jalapeño Ginger Peanut sauce for the Rainbow Crunch

Jalapeño ginger peanut sauce pureed in a food processor
Next, simply chop and prep your veggies and kelp noodles.  If your not familiar with Kelp noodles, I wasn’t until recently, they can  usually be found in the vegan meat section of the grocery store.  I’ve purchased them from Natural Grocers, Whole Foods, Sprouts, and online at Thrive Market.  More on where to buy near you here.  They are neutral in flavor, and add a wonderful crunch texture to this salad.

Rainbow Crunch Salad with kelp noodles, chopped rainbow carrots, cucumber, orange bell peppers and purple cabbage
Toss with the dressing and that’s it!

Rainbow Crunch Salad tossed with raw veggies, kelp noodles, and jalapeño ginger peanut sauce
Prep Time 10 min

CookTime 0 min

Serves 4

Jalapeño Ginger Peanut sauce

  • 1 jalapeño
  • 6 garlic cloves, peeled
  • 1 fresh squeezed lime
  • 3.4 oz Jar Ginger People organic pickled sushi ginger
  • 1 heaping tablespoon fresh ground peanut butter
  • 1 bunch Cilantro (less a pinch, for salad below)

Add all ingredients to a food processor or blender and blend until combined

Rainbow Kelp Noodle Salad

  • 1/2 purple cabbage, shredded
  • 6 mini cucumbers, sliced
  • 10 baby rainbow carrots, sliced
  • 1 red or orange bell pepper, sliced
  • 12 oz package Sea Tangle Kelp Noodles
  • Pinch of fresh cilantro, chopped


  1. Rinse Kelp Noodles
  2. Roughly run a knife through the kelp noodles to break them up 
  3. Add all ingredients to a bowl
  4. Toss with Jalapeño Ginger Peanut Sauce

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