19 Flavorful Kelp Recipes Nutritious

Ready to dive into the ocean of flavor? Kelp isn’t just a superfood—it’s a secret weapon for adding umami depth, crisp texture, and a nutritional boost to your meals. Whether you’re a seaweed skeptic or a seasoned fan, these 19 vibrant kelp recipes will surprise and delight. From crispy snacks to hearty mains, get ready to transform your kitchen with the magic of the sea!

Spicy Kelp Noodle Salad

This refreshing yet fiery salad is a crunchy, low-carb dream—perfect for a light lunch or a vibrant side dish that packs a punch.

Ingredients:

• 12 oz kelp noodles, rinsed and drained
• 1 cup shredded red cabbage
• 1 cup julienned cucumber
• 1/2 cup thinly sliced radishes
• 1/4 cup chopped cilantro
• 2 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 1 tbsp sesame seeds, for garnish

Instructions:

1. In a large bowl, combine kelp noodles, red cabbage, cucumber, radishes, and cilantro.
2. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, and red pepper flakes until smooth.
3. Pour the dressing over the salad and toss well to coat. Let sit for 10 minutes to soften the kelp noodles slightly.
4. Sprinkle with sesame seeds before serving.

The magic here? Kelp noodles stay crisp even after marinating, giving this salad an addictive texture alongside the sweet-heat dressing.

Tip: For extra protein, toss in shredded rotisserie chicken or baked tofu.

Creamy Kelp Soup with Tofu

This comforting, umami-packed soup blends earthy kelp with silky tofu for a light yet satisfying bowl that’s ready in under 30 minutes.

Ingredients:

• 1 oz dried kelp (about 1 cup rehydrated), soaked and sliced into strips
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 7 oz soft tofu, cubed
• 2 tbsp chopped scallions

Instructions:

1. In a pot, heat 1 tbsp toasted sesame oil over medium. Add 3 cloves minced garlic and 1 tbsp grated ginger; sauté 1 minute until fragrant.
2. Add 4 cups vegetable broth, 1 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sugar, and 1/4 tsp white pepper. Stir in the soaked kelp strips. Simmer uncovered for 15 minutes.
3. Gently add tofu cubes and cook 3 more minutes (don’t stir vigorously—keep the tofu intact!).
4. Ladle into bowls and top with 2 tbsp chopped scallions.

The magic here? Kelp’s natural glutamates deepen the broth’s savoriness without overpowering the delicate tofu.

Tip: For extra creaminess, blend half the soup before adding the tofu!

Garlic Butter Kelp Stir-Fry

This umami-packed stir-fry turns tender kelp into a buttery, garlicky side dish that pairs perfectly with grilled fish or steamed rice.

Ingredients:

• 8 oz fresh or rehydrated kelp, sliced into thin strips
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1 tbsp toasted sesame seeds
• 1 green onion, thinly sliced

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Add kelp strips and stir-fry for 3 minutes, tossing to coat evenly with butter.
3. Pour in 1 tbsp soy sauce, sprinkle 1 tsp sugar and 1/2 tsp red pepper flakes, then toss for another 2 minutes until kelp is glossy and slightly caramelized.
4. Remove from heat and garnish with 1 tbsp toasted sesame seeds and sliced green onion.

The magic here is how the kelp soaks up the rich garlic butter while staying pleasantly chewy—a textural dream next to crispy proteins.

Tip: For extra depth, add a splash of mirin with the soy sauce.

Kelp and Cucumber Sushi Rolls

These refreshing kelp and cucumber sushi rolls are a light, crunchy twist on classic maki—perfect for a quick lunch or a fuss-free appetizer.

Ingredients:

• 2 cups sushi rice, cooked and seasoned with 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1 medium cucumber, julienned
• 1/2 cup rehydrated kelp (wakame), thinly sliced
• 1 tbsp toasted sesame seeds
• 1 tbsp soy sauce (for dipping)
• 1/2 tsp wasabi (optional)

Instructions:

1. Lay a nori sheet on a bamboo sushi mat. Spread 1/2 cup seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top.
2. Arrange julienned cucumber and sliced kelp horizontally across the center of the rice. Sprinkle with 1/4 tbsp sesame seeds.
3. Roll tightly using the mat, pressing gently as you go. Seal the edge with a dab of water.
4. Repeat with remaining nori sheets and ingredients. Slice each roll into 8 pieces with a sharp, wet knife.
5. Serve with soy sauce and a touch of wasabi, if desired.

The kelp adds a subtle briny depth to these rolls, while the cucumber keeps every bite crisp and refreshing—no fish required!

Tip: For extra flavor, toss the kelp with a splash of rice vinegar before rolling.

Savory Kelp Chips with Sea Salt

These crispy, umami-packed kelp chips are a guilt-free snack that’s easier to make than you’d think—just a few ingredients and a quick bake!

Ingredients:

• 4 sheets dried kelp (about 0.5 oz total)
• 1 tbsp olive oil
• 1 tsp flaky sea salt
• ½ tsp garlic powder
• ¼ tsp smoked paprika

Instructions:

1. Preheat oven to 275°F and line a baking sheet with parchment paper.
2. Using kitchen scissors, cut kelp sheets into 2-inch squares or strips. Place in a bowl and drizzle with 1 tbsp olive oil, tossing gently to coat evenly.
3. Arrange kelp in a single layer on the baking sheet. Sprinkle evenly with 1 tsp flaky sea salt, ½ tsp garlic powder, and ¼ tsp smoked paprika.
4. Bake for 20–25 minutes, flipping halfway, until the chips are crisp and slightly curled at the edges. Watch closely to avoid burning.
5. Let cool completely—they’ll crisp up further as they sit—then devour!

The magic here? Kelp’s natural brininess pairs perfectly with smoky paprika, making these chips addictively savory without any fussy frying.

Tip: Store in an airtight container for up to 3 days (if they last that long!).

Kelp and Mushroom Risotto

This umami-packed risotto combines earthy mushrooms with briny kelp for a cozy, restaurant-worthy dish that’s simpler to make than you’d think.

Ingredients:

• 4 cups low-sodium vegetable broth
• 1 oz dried kelp (kombu), soaked and thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. In a saucepan, heat vegetable broth and soaked kelp over low heat. Keep warm.
2. In a large skillet, melt 1 tbsp butter with olive oil over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and mushrooms, cooking for 5 minutes until mushrooms soften.
3. Add Arborio rice, toasting for 1 minute. Pour in white wine, stirring until absorbed.
4. Ladle in warm broth 1/2 cup at a time, stirring frequently until liquid is absorbed before adding more (about 20 minutes total).
5. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan, salt, and black pepper. Garnish with parsley.

The kelp infuses every bite with a subtle ocean depth, while the mushrooms add meaty richness—no seafood stock required!

Tip: For extra silkiness, stir in a splash of broth just before serving—the risotto will loosen slightly but stay creamy.

Tangy Kelp Pickles

These crunchy, briny kelp pickles are a game-changer for salads, sandwiches, or snacking straight from the jar—think of them as the ocean’s answer to classic cucumber pickles!

Ingredients:

• 1 cup dried kelp (cut into 2-inch strips)
• 1 cup distilled white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp kosher salt
• 1 tsp red pepper flakes
• 3 garlic cloves, thinly sliced
• 1 tsp whole black peppercorns

Instructions:

1. Soak the dried kelp in cold water for 20 minutes until pliable, then drain and pat dry.
2. In a small saucepan, combine the vinegar, water, sugar, salt, red pepper flakes, garlic, and peppercorns. Bring to a boil over medium heat, stirring until the sugar dissolves (about 2 minutes). Remove from heat.
3. Pack the kelp into a clean 16-ounce jar, then pour the hot brine over it, ensuring the kelp is fully submerged. Let cool to room temperature.
4. Seal the jar and refrigerate for at least 24 hours before eating (they’ll keep for up to 2 weeks). The longer they sit, the tangier they get!

The kelp’s natural umami deepens the brine’s flavor, creating a pickle that’s both savory and bright—perfect for cutting through rich dishes like grilled meats or creamy dips.

Tip: For extra crunch, add a few thin slices of daikon radish to the jar before pickling.

Kelp and Avocado Smoothie

This creamy, nutrient-packed smoothie is a brilliant way to sneak ocean-grown goodness into your morning routine—without any fishy aftertaste!

Ingredients:

• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup cold water
• 1 ripe avocado, pitted and scooped
• 1/2 cup frozen pineapple chunks
• 1 tbsp kelp powder
• 1 tsp fresh lime juice
• 1 tsp honey or maple syrup (optional)
• 1/4 tsp ground ginger
• Ice cubes (optional, for thickness)

Instructions:

1. Combine the almond milk, water, avocado, frozen pineapple, kelp powder, lime juice, honey (if using), and ginger in a blender.
2. Blend on high for 45–60 seconds until completely smooth, scraping down the sides as needed. Add a handful of ice cubes if you prefer a thicker texture.
3. Pour into a glass and enjoy immediately for the creamiest consistency.

The kelp adds a subtle umami depth that balances the avocado’s richness, while the pineapple keeps it bright and tropical—no seaweed flavor overwhelm here!

Tip: For extra creaminess, freeze your avocado chunks beforehand (just peel and pit first!).

Roasted Kelp with Sesame Seeds

Roasted kelp with sesame seeds is a crispy, umami-packed snack that’s surprisingly simple to make—perfect for sprinkling over rice bowls or munching straight from the tray.

• 4 cups dried kelp (cut into 2-inch strips)
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp garlic powder
• 2 tbsp sesame seeds
• ½ tsp flaky sea salt

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, toss dried kelp with 2 tbsp toasted sesame oil, 1 tbsp soy sauce, 1 tbsp maple syrup, and 1 tsp garlic powder until evenly coated.
3. Spread kelp in a single layer on the prepared sheet. Bake for 15 minutes, flipping halfway, until crisp and lightly browned at the edges.
4. Immediately sprinkle with 2 tbsp sesame seeds and ½ tsp flaky sea salt while still warm. Let cool completely—it’ll crisp up further as it sits.

The magic here? The kelp transforms into delicate, crackly sheets with a savory-sweet glaze, while the sesame seeds add nutty crunch. Tip: Store in an airtight container for up to 3 days—if it lasts that long!

Kelp and Quinoa Stuffed Peppers

These vibrant stuffed peppers are packed with umami-rich kelp and protein-packed quinoa for a wholesome, flavor-packed meal that feels indulgent yet light.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1/2 cup rehydrated kelp (soaked in warm water for 10 minutes, drained, and chopped)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a bowl, mix quinoa, kelp, feta, parsley, remaining 1 tbsp olive oil, soy sauce, smoked paprika, garlic powder, and black pepper until combined.
3. Spoon the filling into the peppers, packing gently. Cover the dish with foil and bake for 30 minutes.
4. Remove foil and bake another 10 minutes until peppers are tender and filling is lightly browned.

The kelp adds a subtle briny depth to the quinoa, while the feta brings a creamy tang—perfect for a satisfying meatless dinner that doesn’t skimp on flavor.

Tip: For extra crunch, sprinkle toasted breadcrumbs over the filling before the final bake.

Sweet and Sour Kelp Stir-Fry

This Sweet and Sour Kelp Stir-Fry is a vibrant, tangy dish that brings a refreshing twist to your weeknight dinners—ready in just 20 minutes!

• 1 (8 oz) package dried kelp noodles, rinsed and drained
• 2 tbsp vegetable oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1/4 cup rice vinegar
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tsp red pepper flakes
• 1 tbsp toasted sesame seeds

1. In a small bowl, whisk together 1/4 cup rice vinegar, 3 tbsp honey, 2 tbsp soy sauce, and 1 tsp red pepper flakes. Set aside.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add red bell pepper and carrot; stir-fry for 3 minutes until slightly softened.
3. Add garlic and cook for 30 seconds until fragrant. Toss in kelp noodles and stir-fry for 2 minutes to warm through.
4. Pour the sauce over the noodles and veggies, tossing to coat evenly. Cook for 2 more minutes until the sauce thickens slightly.
5. Remove from heat and sprinkle with 1 tbsp toasted sesame seeds.

The magic here? The kelp noodles stay delightfully crisp, soaking up the sweet-tangy sauce without turning soggy—perfect for a light yet satisfying bite.

Tip: For extra crunch, toss in a handful of snap peas with the bell pepper!

Kelp and Chickpea Curry

This hearty, umami-packed curry brings together tender chickpeas and savory kelp in a creamy coconut sauce—perfect for a cozy weeknight dinner that feels special.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 oz dried kelp (about 1 cup rehydrated), soaked and sliced into strips
• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat 1 tbsp coconut oil over medium. Add diced onion and sauté for 5 minutes until soft. Stir in 3 cloves minced garlic and 1 tbsp grated ginger; cook for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp turmeric, and sliced kelp. Toast for 30 seconds, then pour in coconut milk, 1 cup vegetable broth, and chickpeas. Bring to a simmer.
3. Stir in 1 tbsp soy sauce, 1 tsp maple syrup, and 1/2 tsp salt. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
4. Garnish with fresh cilantro and serve over rice.

The kelp adds a subtle oceanic depth to the curry, while the chickpeas keep it satisfying—no fishy taste, just rich flavor.

Tip: For extra texture, toast a handful of cashews and sprinkle them on top before serving.

Zesty Kelp Pasta with Lemon

This bright, briny pasta dish is like a sunny day at the beach—fresh, tangy, and packed with umami from the kelp.

Ingredients:

• 8 oz kelp noodles (or kelp pasta)
• 3 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tsp lemon zest
• 1/4 cup chopped fresh parsley
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan (optional, for serving)

Instructions:

1. Rinse kelp noodles under cold water, then soak in warm water for 10 minutes to soften. Drain and pat dry.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Add kelp noodles and toss to coat. Cook for 3–4 minutes, stirring often, until heated through.
4. Remove from heat and stir in lemon juice, lemon zest, parsley, sea salt, and black pepper. Toss well.
5. Serve immediately, topped with Parmesan if desired.

The magic here is in the contrast—chewy kelp noodles soak up the zippy lemon and garlic, while the red pepper flakes add just enough warmth.

Tip: For extra crunch, sprinkle with toasted breadcrumbs or chopped almonds.

Kelp and Sweet Potato Casserole

This savory-sweet casserole combines earthy kelp with creamy sweet potatoes for a dish that’s as nourishing as it is comforting.

Ingredients:

• 2 large sweet potatoes, peeled and cubed (about 4 cups)
• 1 cup rehydrated kelp, chopped (soak ½ oz dried kelp in water for 20 minutes)
• 3 tbsp unsalted butter, melted
• ¼ cup heavy cream
• 1 tbsp maple syrup
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. Boil sweet potatoes in salted water for 12–15 minutes until fork-tender. Drain and return to the pot.
3. Mash sweet potatoes with 3 tbsp melted butter, ¼ cup heavy cream, 1 tbsp maple syrup, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until smooth.
4. Fold in chopped kelp, then transfer the mixture to the baking dish. Top evenly with ½ cup cheddar cheese.
5. Bake for 20 minutes until bubbly and the cheese is lightly browned.

The kelp adds a subtle briny depth that balances the sweetness of the potatoes—no one will guess it’s secretly packed with ocean-grown goodness!

Tip: For extra crunch, sprinkle toasted panko breadcrumbs over the cheese before baking.

Grilled Kelp Skewers with Vegetables

These umami-packed skewers bring the ocean’s savory depth to your grill, balanced by sweet, charred veggies—perfect for a quick summer appetizer or light dinner.

Ingredients:

• 4 oz dried kelp (rehydrated), cut into 2-inch strips
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into ½-inch rounds
• 8 cremini mushrooms, stems trimmed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 clove garlic, minced
• ½ tsp red pepper flakes
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Prep the glaze: Whisk together soy sauce, sesame oil, honey, garlic, and red pepper flakes in a small bowl.
2. Skewer: Thread kelp, bell pepper, zucchini, and mushrooms alternately onto skewers, leaving a little space between pieces.
3. Grill: Brush skewers with half the glaze. Grill over medium-high heat (400°F) for 3–4 minutes per side, until veggies are tender and kelp edges crisp slightly.
4. Finish: Brush with remaining glaze and grill 1 more minute. Serve immediately.

The kelp’s chewy texture and briny kick pair magically with the smoky-sweet veggies—no one will guess how simple these are!

Tip: For extra flavor, sprinkle with toasted sesame seeds right off the grill.

Kelp and Coconut Milk Soup

This soothing, umami-rich soup blends tender kelp with creamy coconut milk for a light yet satisfying bowl that comes together in under 30 minutes.

Ingredients

• 1 oz dried kelp (about 1 cup rehydrated), sliced into thin strips
• 1 tbsp neutral oil (like avocado or grapeseed)
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 4 cups vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 scallions, thinly sliced (for garnish)

Instructions

1. Soak dried kelp in warm water for 10 minutes until pliable. Drain, rinse, and slice into thin strips.
2. Heat oil in a pot over medium. Add garlic and ginger; sauté 1 minute until fragrant.
3. Pour in vegetable broth and coconut milk, stirring to combine. Bring to a gentle simmer.
4. Add kelp, soy sauce, rice vinegar, sugar, and red pepper flakes. Simmer uncovered for 15 minutes to meld flavors.
5. Ladle into bowls and top with scallions.

The magic here is in the kelp’s natural savoriness—it infuses the broth with depth without overpowering the coconut milk’s sweetness.

Tip: For extra richness, stir in a spoonful of miso paste with the soy sauce.

Herbed Kelp Crackers

These crispy, umami-packed crackers are a game-changer for snacking—naturally gluten-free and loaded with savory seaweed flavor.

Ingredients:

• 1 cup almond flour
• 1/4 cup kelp powder (or finely ground dried seaweed)
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp cold water

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together almond flour, kelp powder, nutritional yeast, garlic powder, rosemary, sea salt, and black pepper.
3. Add olive oil and cold water, stirring until a thick dough forms (add 1 extra tbsp water if too crumbly).
4. Roll dough between two sheets of parchment paper to 1/8″ thickness. Remove top parchment and cut into 1″ squares with a knife or pizza cutter.
5. Bake for 15–18 minutes until edges are golden and crisp. Cool completely—they’ll crisp up further!

The kelp powder gives these crackers a deep, oceanic savoriness that pairs perfectly with creamy dips or sharp cheeses.

Tip: Store in an airtight container for up to a week—if they last that long!

Kelp and Tofu Dumplings

These delicate dumplings are packed with umami from kelp and creamy tofu, making them a light yet satisfying bite—perfect for a plant-based twist on classic dumplings.

Ingredients:

• 1 cup dried kelp, soaked and finely chopped
• 1 block (14 oz) firm tofu, drained and crumbled
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 30 round dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/4 cup water (for steaming)

Instructions:

1. In a bowl, mix the chopped kelp, crumbled tofu, soy sauce, sesame oil, ginger, sugar, and white pepper until well combined.
2. Place 1 tbsp of filling in the center of a dumpling wrapper. Moisten the edges with water, fold in half, and pleat to seal tightly.
3. Heat vegetable oil in a nonstick skillet over medium heat. Arrange dumplings in a single layer and cook for 2–3 minutes until bottoms are golden.
4. Pour in water, cover, and steam for 5 minutes. Uncover and cook another 1–2 minutes until crisp.

The kelp adds a subtle oceanic depth to these dumplings, while the tofu keeps them tender—a combo that’s surprisingly addictive.

Tip: Serve with a dipping sauce of soy sauce, rice vinegar, and a dash of chili oil for extra zing.

Kelp and Beetroot Salad

This vibrant, nutrient-packed salad balances earthy beets with briny kelp for a refreshing bite that’s as pretty as it is tasty.

Ingredients:

• 2 medium beetroots (about 1 lb), peeled and thinly sliced
• 1 cup rehydrated kelp (or 1 oz dried kelp, soaked in water for 20 minutes and drained)
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1/4 tsp salt
• 1 tbsp toasted sesame seeds
• 1/4 cup thinly sliced scallions

Instructions:

1. In a medium pot, cover beetroots with water and boil for 15–20 minutes until tender but still slightly crisp. Drain and let cool.
2. In a small bowl, whisk together rice vinegar, honey, toasted sesame oil, grated ginger, and salt until smooth.
3. In a large bowl, combine cooled beetroots, rehydrated kelp, and scallions. Drizzle with dressing and toss gently to coat.
4. Sprinkle toasted sesame seeds over the salad just before serving.

The contrast of sweet beets and umami-rich kelp makes this salad a standout, while the sesame dressing ties everything together with a nutty finish.

Tip: For extra crunch, add a handful of crushed roasted peanuts or cashews right before serving.

Conclusion

From soups to snacks, these 19 flavorful kelp recipes prove how versatile and nutritious this sea veggie can be! Whether you’re a kelp newbie or a seasoned fan, there’s something here to delight your taste buds. Give these recipes a try, then let us know which ones were your favorites in the comments. Loved this roundup? Share it on Pinterest to spread the kelp love!