Kelp Noodle Salad
Dive into the refreshing taste of our Kelp Noodle Salad, a nutrient-dense dish that combines the oceanic flavors of kelp noodles with vibrant fresh vegetables and a savory sesame dressing. Perfect for those seeking a low-carb meal that doesn’t compromise on taste, this salad is topped with toasted sesame seeds for an added crunch.
Prep time: 15 minutesCook time: Serves: 4
Ingredients
1 pack kelp noodles
1 cup shredded carrots
1 cup sliced bell peppers
1 cup chopped cucumber
1/4 cup chopped green onions
2 tablespoons toasted sesame seeds
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon maple syrup
1 teaspoon grated ginger
1 clove garlic, minced
Instructions
1. Rinse the kelp noodles under cold water and drain thoroughly.
2. In a large bowl, combine the kelp noodles, carrots, bell peppers, cucumber, and green onions.
3. In a smaller bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and minced garlic to make the dressing.
4. Pour the dressing over the kelp noodle mixture and toss until well combined.
5. Sprinkle the toasted sesame seeds over the top of the salad.
6. Serve immediately or refrigerate for up to 2 hours for the flavors to meld.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating
This salad is best enjoyed cold and does not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
