18 Delicious Kelp Recipes for Healthy Eating

Unlock the secret to nutritious and mouthwatering meals with our collection of 18 delicious kelp recipes! Perfect for home cooks looking to spice up their healthy eating routine, these dishes range from quick weeknight dinners to flavorful sides that’ll impress. Dive into the world of kelp and discover how this superfood can transform your meals. Keep reading to find your next favorite recipe!

Kelp Noodle Salad with Sesame Dressing

Got a craving for something light yet satisfying? This kelp noodle salad with sesame dressing is your go-to. It’s crunchy, flavorful, and super easy to whip up.

Ingredients

• 1 package kelp noodles, rinsed and drained (soak in warm water for 10 minutes to soften)
• 2 tbsp sesame oil (or any neutral oil)
• 1 tbsp rice vinegar (adjust to taste)
• 1 tbsp soy sauce (use tamari for gluten-free)
• 1 tsp honey (or maple syrup for vegan)
• 1 clove garlic, minced (more if you love garlic)
• 1 tsp ginger, grated (fresh is best)
• 1/2 cup shredded carrots (for crunch and color)
• 1/4 cup chopped green onions (for a fresh bite)
• 1 tbsp sesame seeds (toasted for extra flavor)

Instructions

1. In a large bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, garlic, and ginger until well combined.
2. Add the softened kelp noodles to the bowl with the dressing. Toss well to coat every strand.
3. Let the salad sit for 5 minutes to allow the noodles to absorb the flavors.
4. Add the shredded carrots and chopped green onions to the bowl. Toss again to mix everything evenly.
5. Sprinkle toasted sesame seeds on top for a nutty finish.

Now you’ve got a salad that’s not just a side but a star. The noodles are delightfully chewy, and the dressing packs a punch. Try serving it with grilled chicken or tofu for a complete meal.

Spicy Kelp Soup with Tofu

Let’s dive into a bowl of comfort with this Spicy Kelp Soup with Tofu. It’s the perfect blend of heat and heartiness, ideal for those chilly evenings or when you’re craving something with a bit of a kick.

Ingredients

• 1 cup dried kelp, soaked and cut into bite-sized pieces (soaking makes it easier to cook)
• 1 block firm tofu, cubed (about 14 oz, pat dry to prevent splattering)
• 4 cups vegetable broth (or water for a lighter taste)
• 2 tbsp gochujang (Korean chili paste, adjust for spice level)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (toasted for extra flavor)
• 2 cloves garlic, minced (fresh is best)
• 1 green onion, sliced (for garnish)

Instructions

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
2. Stir in the gochujang and soy sauce, mixing well to combine with the garlic. This builds the base flavor of the soup.
3. Pour in the vegetable broth and bring the mixture to a boil. Tip: Keep an eye on it to prevent boiling over.
4. Add the soaked kelp to the pot. Reduce heat to a simmer and let it cook for 10 minutes, allowing the kelp to soften and flavors to meld.
5. Gently add the cubed tofu to the soup. Simmer for another 5 minutes. Tip: Stir carefully to avoid breaking the tofu.
6. Check the seasoning and adjust if necessary. Remember, the gochujang already adds saltiness.
7. Serve hot, garnished with sliced green onions. Tip: A sprinkle of sesame seeds adds a nice crunch.

Perfect for those who love a soup with substance, the kelp offers a slight chewiness while the tofu soaks up all the spicy, savory broth. Try pairing it with a side of steamed rice to balance the heat.

Kelp and Cucumber Sunomono

Mmm, have you ever tried something that’s both refreshing and a tad exotic? Kelp and cucumber sunomono is a Japanese salad that’s perfect for those hot days when you want something light yet flavorful.

Ingredients

• 1 cup dried kelp, rehydrated (soak in water for 10 minutes)
• 1 large cucumber, thinly sliced (English or Persian cucumbers work best)
• 2 tbsp rice vinegar (adjust to taste)
• 1 tbsp sugar (or substitute with honey for a different flavor)
• 1 tsp soy sauce (low sodium preferred)
• 1/2 tsp sesame oil (toasted sesame oil adds depth)
• 1 tsp sesame seeds (for garnish)

Instructions

1. Start by rehydrating the dried kelp in a bowl of cold water for 10 minutes. It will expand, so use a large bowl.
2. While the kelp soaks, slice the cucumber into thin rounds. A mandoline slicer can help get uniform thickness.
3. In a small bowl, whisk together the rice vinegar, sugar, soy sauce, and sesame oil until the sugar dissolves completely.
4. Drain the kelp and squeeze out excess water. Combine it with the cucumber slices in a mixing bowl.
5. Pour the dressing over the kelp and cucumber. Toss gently to coat everything evenly without breaking the cucumber slices.
6. Sprinkle sesame seeds on top for a nutty crunch before serving.

After chilling in the fridge for about 30 minutes, the flavors meld beautifully. The kelp adds a subtle ocean breeze taste, while the cucumber keeps it crisp and refreshing. Try serving it alongside grilled fish or as a palate cleanser between richer dishes.

Garlic Butter Kelp Stir-Fry

Kelp might not be your go-to ingredient, but this Garlic Butter Kelp Stir-Fry will change your mind. It’s quick, flavorful, and packed with umami, making it a perfect weeknight dinner.

Ingredients

• 1 cup dried kelp, rehydrated (or fresh if you can find it)
• 3 tbsp unsalted butter (for a richer flavor)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt to taste

Instructions

1. If using dried kelp, rehydrate it in warm water for 10 minutes, then drain and squeeze out excess water.
2. Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Add the rehydrated kelp to the pan. Stir-fry for 2 minutes to let it absorb the garlic flavor.
4. Push the kelp to one side of the pan. Melt the butter on the empty side, then mix it with the kelp.
5. Sprinkle red pepper flakes and salt over the kelp. Stir-fry for another 2 minutes until everything is well combined.
6. Remove from heat and serve immediately.

Here’s the deal: this stir-fry is buttery with a slight chew from the kelp and a kick from the red pepper flakes. Try serving it over steamed rice or alongside grilled fish for a complete meal.

Kelp Chips with Sea Salt

You’ve probably heard of kale chips, but have you tried kelp chips? They’re the ocean’s answer to your snack cravings, crispy, salty, and surprisingly easy to make at home.

Ingredients

• 1 pound fresh kelp (look for thick, flat leaves for the best chips)
• 2 tablespoons olive oil (or any neutral oil)
• 1 teaspoon sea salt (adjust to taste)

Instructions

1. Preheat your oven to 200°F. Low and slow is the key to crispy kelp chips without burning them.
2. Rinse the kelp under cold water to remove any ocean salt. Pat dry thoroughly with a clean towel. Any extra moisture will steam the kelp instead of crisping it.
3. Cut the kelp into 2-inch squares. Uniform sizes ensure even cooking.
4. Toss the kelp pieces with olive oil in a bowl. Use your hands to massage the oil onto each piece for even coverage.
5. Arrange the kelp in a single layer on a baking sheet lined with parchment paper. Overlapping will cause steaming.
6. Sprinkle sea salt evenly over the kelp. Remember, kelp is naturally salty, so go easy.
7. Bake for 45 minutes, then flip each piece. This ensures both sides crisp up nicely.
8. Continue baking for another 45 minutes or until the kelp is crispy and slightly golden at the edges.
9. Let the chips cool on the baking sheet for 10 minutes. They’ll crisp up even more as they cool.

Zesty and light, these kelp chips bring a taste of the sea to your snack time. Try them with a squeeze of lemon or crumbled over a salad for an extra crunch.

Miso Kelp Soup with Mushrooms

Ready to cozy up with a bowl of something savory and soothing? This miso kelp soup with mushrooms is your go-to for a quick, flavorful meal that feels like a hug in a bowl.

Ingredients

• 4 cups water (or vegetable broth for extra flavor)
• 1 piece dried kelp (about 4 inches), rinsed
• 1 cup sliced mushrooms (shiitake or cremini work great)
• 2 tbsp white miso paste (adjust for saltiness)
• 1 tbsp soy sauce (low sodium if preferred)
• 1 tsp sesame oil (for a nutty finish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. In a medium pot, bring 4 cups of water to a gentle boil over medium heat.
2. Add the rinsed dried kelp to the boiling water. Let it simmer for 10 minutes to infuse the broth with umami flavor.
3. Remove the kelp from the pot and discard it. Tip: Save the kelp for another use if you like—it’s great chopped up in salads!
4. Add the sliced mushrooms to the kelp-infused broth. Simmer for 5 minutes, or until the mushrooms are tender.
5. Lower the heat to avoid boiling. Stir in the miso paste and soy sauce until fully dissolved. Tip: Dissolving miso in a ladle of broth first prevents clumps.
6. Drizzle with sesame oil right before serving to preserve its aroma.
7. Garnish with sliced green onions for a fresh crunch.

Miso kelp soup with mushrooms offers a delightful balance of earthy and savory flavors, with a silky texture from the miso. Serve it with a side of steamed rice or enjoy it as is for a light yet satisfying meal.

Kelp Pasta with Creamy Avocado Sauce

Craving something different for dinner tonight? This kelp pasta with creamy avocado sauce is a game-changer. It’s packed with nutrients and comes together in no time, perfect for those busy weeknights.

Ingredients

• 8 oz kelp noodles, rinsed and drained (look for them in the refrigerated section)
• 1 ripe avocado, pitted and peeled (the riper, the creamier the sauce)
• 2 tbsp olive oil (or any neutral oil)
• 1 garlic clove, minced (adjust to taste)
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• Salt and pepper, to taste
• 1/4 cup water (to thin the sauce as needed)

Instructions

1. In a large bowl, soak the kelp noodles in warm water for 10 minutes to soften them. Drain and set aside.
2. While the noodles soak, blend the avocado, olive oil, garlic, basil, lemon juice, salt, and pepper in a food processor until smooth. Add water, 1 tbsp at a time, until the sauce reaches your desired consistency.
3. Toss the softened kelp noodles with the avocado sauce until evenly coated. Taste and adjust seasoning if necessary.
4. Serve immediately, garnished with extra basil leaves. For an extra kick, sprinkle with red pepper flakes.

Fresh and vibrant, this dish offers a delightful contrast between the crunchy kelp noodles and the smooth, rich avocado sauce. Try topping it with grilled shrimp or cherry tomatoes for an extra layer of flavor.

Kelp and Quinoa Salad

Craving something light yet satisfying? This Kelp and Quinoa Salad is your go-to for a nutritious meal that doesn’t skimp on flavor. Perfect for those busy days when you want something quick but wholesome.

Ingredients

• 1 cup quinoa (rinsed well to remove bitterness)
• 2 cups water (for cooking quinoa)
• 1 cup dried kelp (rehydrated in water for 10 minutes, then drained)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup cherry tomatoes (halved for easy eating)
• 1/4 cup red onion (thinly sliced for a mild bite)

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed.
3. While the quinoa cooks, prepare the kelp by soaking it in warm water for 10 minutes, then drain and squeeze out excess water.
4. In a large bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
5. Add the cooked quinoa, rehydrated kelp, cherry tomatoes, and red onion to the bowl with the dressing.
6. Toss everything together gently until well combined and evenly coated with the dressing.
7. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Just like that, you’ve got a salad that’s bursting with textures—from the chewy kelp to the fluffy quinoa—and flavors that are bright and refreshing. Try serving it over a bed of greens for an extra crunch or alongside grilled fish for a heartier meal.

Braised Kelp with Soy Sauce and Ginger

Maybe you’re looking for something different to spice up your weeknight dinners. This braised kelp with soy sauce and ginger is a simple, flavorful dish that brings a taste of the sea to your table with minimal fuss.

Ingredients

• 1 cup dried kelp, soaked and cut into strips (rehydrates to about 3 cups)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp ginger, minced (fresh is best for vibrant flavor)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 cup water (adjust as needed for braising)
• 1 tsp sugar (optional, to balance the saltiness)

Instructions

1. Heat the vegetable oil in a pan over medium heat until shimmering, about 1 minute.
2. Add the minced ginger and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Toss in the soaked kelp strips, stirring to coat them in the oil and ginger.
4. Pour in the soy sauce and water, then sprinkle the sugar if using. Stir to combine.
5. Reduce the heat to low, cover the pan, and let it simmer for 20 minutes. Check occasionally to ensure it doesn’t dry out, adding a little more water if needed.
6. After 20 minutes, remove the lid and increase the heat to medium. Cook for another 5 minutes to reduce the sauce slightly, stirring occasionally.

Once done, the kelp should be tender but still have a slight chew, with the soy sauce and ginger melding into a deeply savory glaze. Serve it over steamed rice or alongside grilled fish for a complete meal.

Kelp Smoothie with Banana and Almond Milk

Wondering how to sneak more greens into your diet without sacrificing flavor? This kelp smoothie with banana and almond milk is your answer. It’s creamy, slightly sweet, and packed with nutrients to kickstart your day.

Ingredients

• 1 cup almond milk (unsweetened for a healthier option)
• 1 ripe banana (the spottier, the sweeter)
• 1/2 cup kelp, chopped (fresh or frozen, adjust to your preference)
• 1 tbsp honey (optional, for extra sweetness)
• 1/2 tsp vanilla extract (adds a nice depth of flavor)

Instructions

1. Peel the banana and break it into chunks. This makes it easier to blend.
2. Add the banana chunks, almond milk, chopped kelp, honey (if using), and vanilla extract to a blender.
3. Blend on high for 30-45 seconds, or until the mixture is completely smooth. Tip: If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
4. Pour the smoothie into a glass and serve immediately. Tip: For an extra chill, freeze the banana chunks before blending.
5. Enjoy your smoothie right away for the best texture and flavor. Tip: Garnish with a small piece of kelp or a banana slice for a fun presentation.

Just like that, you’ve got a smoothie that’s not only good for you but also delicious. The kelp adds a subtle ocean breeze flavor, perfectly balanced by the sweetness of the banana and almond milk. Try it with a sprinkle of cinnamon on top for a warm spice contrast.

Kelp Sushi Rolls

So, you’re looking to mix up your sushi game with something a bit different? Kelp sushi rolls are your answer. They’re fresh, flavorful, and surprisingly easy to make at home.

Ingredients

• 2 cups sushi rice (short-grain works best)
• 4 cups water (for cooking rice)
• 1/4 cup rice vinegar (adds the perfect tang)
• 2 tbsp sugar (adjust to taste)
• 1 tsp salt (fine grain dissolves easier)
• 4 sheets kelp (nori can substitute if kelp’s hard to find)
• 1 avocado, sliced (ripe but firm)
• 1/2 cucumber, julienned (seeds removed for crunch)
• 1/2 lb fresh salmon, sliced (sushi-grade is a must)
• 1 tbsp sesame seeds (toasted for extra flavor)
• Wasabi and soy sauce (for serving)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, about 3-4 times.
2. Combine the rinsed rice and water in a rice cooker. Cook on the sushi setting, or follow your rice cooker’s instructions for white rice.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve the sugar, then stir well.
4. Once the rice is done, transfer it to a large bowl. Gently fold in the vinegar mixture with a rice paddle or spatula. Let it cool to room temperature.
5. Lay a kelp sheet on a bamboo mat. Wet your hands and spread about 1/2 cup of rice evenly over the kelp, leaving a 1-inch border at the top.
6. Arrange avocado, cucumber, and salmon slices in the center of the rice. Sprinkle with sesame seeds.
7. Roll the bamboo mat away from you, pressing gently but firmly to shape the roll. Seal the edge with a bit of water if needed.
8. Use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife between cuts for clean slices.
9. Serve with wasabi and soy sauce on the side.

Crunchy cucumber, creamy avocado, and rich salmon come together in these kelp sushi rolls for a bite that’s both refreshing and satisfying. Try serving them with a side of pickled ginger for an extra zing.

Kelp and Chickpea Curry

Craving something hearty yet healthy? This kelp and chickpea curry is your go-to for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 1 cup dried kelp, soaked and chopped (or substitute with fresh kelp for a quicker prep)
• 2 cups cooked chickpeas (canned works fine, just rinse them well)
• 1 tbsp coconut oil (or any neutral oil you have on hand)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best, but 1 tsp garlic powder can work in a pinch)
• 1 tbsp curry powder (adjust to taste, start with less if you’re sensitive to spice)
• 1 can (14 oz) coconut milk (full fat for creaminess, light for a thinner curry)
• 1 cup vegetable broth (low sodium if you’re watching your salt intake)
• Salt to taste (start with 1/2 tsp and adjust from there)

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion to the pot. Cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and curry powder. Cook for 1 minute until fragrant, being careful not to burn.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the chopped kelp and cooked chickpeas to the pot. Simmer uncovered for 20 minutes, stirring occasionally.
6. Season with salt to taste. Remember, you can always add more but you can’t take it out!
7. After simmering, the curry should thicken slightly. If it’s too thick, add a splash of water or more broth to reach your desired consistency.

Out of the pot, this curry boasts a creamy texture with a satisfying chew from the kelp and chickpeas. Serve it over a bed of steamed rice or with a side of naan for scooping up every last bit of the flavorful sauce.

Roasted Kelp with Olive Oil and Lemon

Alright, you’re about to discover how simple and delicious roasted kelp can be. With just a few ingredients, you’ll whip up a dish that’s both nutritious and packed with flavor.

Ingredients

• 1 lb fresh kelp, rinsed and patted dry (look for thick, meaty pieces)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. Cut the kelp into 2-inch strips, making them uniform in size for even cooking.
3. In a large bowl, toss the kelp strips with olive oil, ensuring each piece is lightly coated.
4. Spread the kelp in a single layer on a baking sheet, avoiding overlap to promote crispiness.
5. Roast in the preheated oven for 15 minutes, then flip each strip for even browning.
6. Continue roasting for another 10 minutes, or until the edges are crispy and lightly browned.
7. Remove from the oven and immediately drizzle with lemon juice, then sprinkle with salt and pepper.
8. Toss gently to combine all the flavors while the kelp is still warm.

Perfectly roasted kelp offers a delightful crunch with a hint of oceanic flavor, balanced by the brightness of lemon. Try serving it over a bowl of steamed rice or as a unique side to grilled fish for a meal that’s sure to impress.

Kelp and Potato Chowder

You know those days when you crave something hearty yet not too heavy? This kelp and potato chowder is your answer. It’s a cozy bowl of comfort with a twist, blending the ocean’s goodness with earthy potatoes.

Ingredients

• 2 cups diced potatoes (Yukon Gold works best for creaminess)
• 1 cup chopped kelp (rehydrated if using dried, or fresh for more flavor)
• 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced onion (yellow or white for sweetness)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup heavy cream (or coconut milk for a dairy-free version)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic. Sauté until onions are translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in diced potatoes and chopped kelp. Cook for 2 minutes to slightly soften the kelp.
4. Pour in vegetable broth, ensuring it covers the ingredients. Bring to a boil, then reduce heat to simmer for 15 minutes, or until potatoes are tender.
5. Season with salt and black pepper. Stir in heavy cream and simmer for another 5 minutes to blend flavors. Tip: For a thicker chowder, mash some potatoes against the pot’s side.
6. Remove from heat. Let it sit for 5 minutes to thicken slightly before serving. Tip: Garnish with fresh herbs or a drizzle of olive oil for extra flavor.

The chowder strikes a perfect balance between creamy and chunky, with the kelp adding a subtle sea breeze to each spoonful. Serve it with crusty bread or over steamed rice for a fulfilling meal.

Kelp Tacos with Spicy Mayo

Unbelievably easy and packed with flavor, these kelp tacos with spicy mayo are your next go-to for a quick, delicious meal. You’ll love how the ocean’s crispness meets the kick of homemade spicy mayo.

Ingredients

• 2 cups kelp, thinly sliced (look for fresh or rehydrated dried kelp)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup mayonnaise
• 1 tbsp sriracha (adjust to taste)
• 1 tsp lime juice
• 8 small corn tortillas
• 1/2 cup red cabbage, shredded (for crunch)
• 1/4 cup cilantro, chopped (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F).
2. Add the sliced kelp to the skillet. Cook for 3-4 minutes, stirring occasionally, until slightly crispy.
3. While the kelp cooks, mix mayonnaise, sriracha, and lime juice in a small bowl to make the spicy mayo. Tip: Start with less sriracha and add more if you like it hotter.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them warm by wrapping in a clean kitchen towel.
5. Assemble the tacos: Spread a spoonful of spicy mayo on each tortilla, top with cooked kelp, shredded red cabbage, and cilantro. Tip: Add avocado slices for extra creaminess.

Great texture contrasts await with the crispy kelp against the soft tortillas and creamy mayo. Serve these tacos with a side of lime wedges for an extra zing, or pile on the toppings for a hearty meal.

Kelp and Carrot Slaw

Did you ever think kelp could be the star of your next picnic? This Kelp and Carrot Slaw is crunchy, refreshing, and packed with umami goodness that’ll make you forget all about traditional coleslaw.

Ingredients

• 2 cups shredded kelp (soak dried kelp in water for 10 minutes if not using fresh)
• 1 cup shredded carrots (peel for a smoother texture)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp rice vinegar (apple cider vinegar works too)
• 1 tsp sugar (adjust to taste)
• 1/2 tsp salt (start with less, you can always add more)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. In a large bowl, combine the shredded kelp and carrots.
2. In a small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and black pepper until smooth.
3. Pour the dressing over the kelp and carrot mixture. Toss well to coat evenly.
4. Let the slaw sit in the fridge for at least 30 minutes before serving. This helps the flavors meld together.
5. Give it a final toss before serving to redistribute the dressing.

Vibrant and crisp, this slaw brings a delightful contrast of textures and a burst of oceanic flavor. Try serving it atop grilled fish tacos or as a side to smoked meats for an unexpected twist.

Kelp Infused Broth for Soups

Mmm, have you ever tried kelp in your soups? It’s a game-changer. This kelp-infused broth is your secret to adding depth and umami to any soup base, and it’s surprisingly simple to make.

Ingredients

• 4 cups water (filtered for best taste)
• 1 oz dried kelp (also known as kombu, look for thick pieces)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil (toasted for extra flavor)
• 1 garlic clove, smashed (no need to peel)

Instructions

1. In a medium pot, combine the water and dried kelp. Let it soak for 10 minutes to soften the kelp.
2. After soaking, turn the heat to medium-low. Warm the mixture for 15 minutes, but don’t let it boil. Boiling can make the broth bitter.
3. Remove the kelp from the pot. You can slice it thin and add it back later, or save it for another use.
4. Add the soy sauce, sesame oil, and smashed garlic clove to the pot. Simmer on low for another 5 minutes to blend the flavors.
5. Strain the broth through a fine mesh sieve to remove the garlic clove, leaving a clear, flavorful liquid.

Light and aromatic, this broth is a versatile base that elevates simple ingredients. Try it with noodles or as a starter for a more complex soup. The kelp adds a subtle sea-saltiness that’s hard to beat.

Kelp and Apple Salad with Walnuts

Ready to mix up your salad game? This kelp and apple salad with walnuts is a crunchy, refreshing twist that’s surprisingly easy to whip up. Perfect for those days when you’re craving something light yet satisfying.

Ingredients

• 2 cups kelp noodles, rinsed and drained (look for them in the refrigerated section of health food stores)
• 1 large apple, thinly sliced (Honeycrisp or Fuji work great for sweetness and crunch)
• 1/2 cup walnuts, roughly chopped (toast them for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp apple cider vinegar (adjust to taste)
• 1 tsp honey (or maple syrup for a vegan option)
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the kelp noodles and sliced apple.
2. Add the chopped walnuts to the bowl. If you’re using toasted walnuts, make sure they’ve cooled slightly first.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss gently to coat everything evenly. Tip: Use your hands to toss the salad for better distribution of the dressing.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together. Tip: This is a great time to toast the walnuts if you haven’t already.
6. Give the salad a final toss and adjust the seasoning if needed. Tip: If the salad seems dry, add a little more olive oil or vinegar to taste.

Mmm, the crispness of the apple and the chewiness of the kelp noodles make every bite interesting. Serve it alongside grilled fish or chicken for a complete meal, or enjoy it as is for a light lunch.

Conclusion

Yummy doesn’t even begin to cover it! This roundup of 18 kelp recipes is your ticket to healthy, flavorful eating. Whether you’re a kelp newbie or a seasoned seaweed lover, there’s something here to delight your taste buds. We’d love to hear which recipes you try—drop a comment with your favorites! And don’t forget to share the kelp love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.