We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Garden Herb & Chicken Kelp Noodle Salad
Early Summer 2019
While kelp noodles look similar to a thin transparent rice vermicelli, the texture is more like a crunchy vegetable, with little flavour. The ingredients are simple; kelp, water and sodium alginate (a salt derived from seaweed). They need no cooking, just a rinse and a quick soak to remove the slightly salty taste. They are super-low in carbs and calories, about 25 calories for the 1-lb (500-g) package. Once the salad is dressed, refrigerate overnight for a lunch that keeps well for the next day (noodles will soften slightly). Kelp noodles are found in the refrigerated section of Asian or health food stores.
Serves 2
SALAD
½ pkg (250 g) kelp noodles
1 small zucchini
1 cup (250 mL) colourful cherry tomatoes
2 medium radishes
½ cup (125 mL) cooked and cooled edamame
1½ cups (375 mL) cooked diced chicken
½ cup (125 mL) finely chopped fresh herbs, preferably a combination of mint, dill and chives
1 tbsp (15 mL) capers, rinsed and chopped
½ small avocado, optional
DRESSING
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) Dijon mustard
¼ tsp (1 mL) each salt and black pepper
3 tbsp (45 mL) olive oil
1 Rinse noodles then drain. Soak in warm water for about 10 minutes (this helps to remove any salty taste). Rinse again and drain well in a colander.
2 Meanwhile, using a vegetable peeler, peel long strips of zucchini into a large bowl. For similar-width strips, turn zucchini occasionally. When it becomes difficult to peel strips, dice remaining zucchini and add to bowl. Slice tomatoes in half—or in quarters, if they are large. Cut radishes in half, then thinly slice into half-moon shapes. Place tomatoes, radishes, edamame, chicken, herbs and capers in bowl with zucchini. Gently toss. If using avocado, just before serving, cut into pieces about the same size as chicken and add to salad.
3 To prepare dressing, whisk lemon juice with mustard, salt and pepper. Gradually whisk in olive oil.
4 As kelp noodles are long, while they are in colander, use scissors and randomly cut the clump of noodles 3 to 4 times. Add to mixture in bowl. Add dressing and toss. Taste and add additional lemon juice, salt or pepper if needed.
Serves 2
