Ooo! My husband and I are switching to Lightroom for our photography and I’m liking the results!
Last week I was at our wonderful local co-op, PCC, and I tried a sample of their kelp salad at the deli. Good stuff! I asked whether PCC carries kelp noodles and the manager came out and showed me where they were. Came home and made this. I used a lot more veggies per noodle than the deli. Also, I’m not known for chopping my veggies finely so my salad lacks the delicacy of the original.
I’ve since found that PCC has a recipe up already for their kelp salad. Mine is pretty similar (with more veggies) so it looks like I figured it out pretty well!
The noodles I used are Sea Tangle Kelp Noodles (affiliate link).
- 1 12 oz. package Sea Tangle Kelp Noodles, chopped in 1" lengths
- 1 Tbsp. black sesame seeds
- 1 Tbsp. brown sesame seeds
- 3 Tbsp. natural rice vinegar
- gluten-free tamari to taste
- 1 Tbsp. dark sesame oil
- green part of bok choy, about 7 oz., thinly sliced/ribboned
- cucumber, about 6 oz., finely chopped
- 6 oz. red pepper, diced
- 5 oz. carrots, diced
- scallions, three or four, finely chopped
- Drain and rinse kelp noodles, chop into 1" lengths.
- Heat pan over a medium flame, dry toast the sesame seeds for a minute or two, stirring constantly, until they begin to pop.
- Add seeds to the kelp noodles along with the vinegar, tamari, and sesame oil in a large bowl and set aside.
- Chop the vegetables.
- Combine all ingredients. Taste. Adjust seasonings as desired.