Kelp Salad
Author: Mary
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
- 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.
Recipe by Fit and Fed at http://fitandfed.net/2016/03/23/kelp-salad/
3.2.2929