Kelp Noodle Salad

🛒 Ingredients

• Kelp Noodles 170 g · 5 kcal
• Cucumber 100 g · 15 kcal
• Carrots 60 g · 25 kcal
• Red Bell Pepper 75 g · 23 kcal
• Scallions 20 g · 8 kcal
• Fresh Cilantro 8 g · 2 kcal
• Sesame Oil 14 g · 120 kcal
• Soy Sauce (low sodium) 30 g · 20 kcal
• Rice Vinegar 15 g · 4 kcal
• Maple Syrup 7 g · 20 kcal
• Fresh Ginger (grated) 3 g · 2 kcal
• Garlic (minced) 3 g · 5 kcal
• Toasted Sesame Seeds 3 g · 18 kcal

👨‍🍳 Instructions

1. Rinse the kelp noodles thoroughly under cold water for 1-2 minutes to remove any ocean-like scent and soften them slightly; drain well.
2. Prepare the vegetables by julienning the cucumber, carrots, and red bell pepper, and thinly slicing the scallions and mincing the cilantro.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, maple syrup, grated ginger, and minced garlic to create the dressing.
4. In a large bowl, combine the drained kelp noodles with the julienned cucumber, carrots, red bell pepper, and sliced scallions.
5. Pour the dressing over the noodle and vegetable mixture and toss gently until everything is evenly coated.
6. Garnish with fresh cilantro and toasted sesame seeds just before serving.