Kelp Salad
Recipe type: salad
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 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
  1. Drain and rinse kelp noodles, chop into 1" lengths.
  2. Heat pan over a medium flame, dry toast the sesame seeds for a minute or two, stirring constantly, until they begin to pop.
  3. Add seeds to the kelp noodles along with the vinegar, tamari, and sesame oil in a large bowl and set aside.
  4. Chop the vegetables.
  5. Combine all ingredients. Taste. Adjust seasonings as desired.
Recipe by Fit and Fed at