Korean•healthy

Kelp Noodle Salad

Easy Korean style kelp noodle salad recipe.

Ingredients

Quantities are shown as originally provided.

300 g kelp noodles ((10.6 ounces), equivalent to 1 pack kelp noodles excluding packaging water)
80 g cucumber ((2.8 ounces), julienned)
60 g carrots ((2.1 ounces), julienned)
60 g crab sticks ((2.1 ounces), thinly sliced or shredded)
1 Tbsp white vinegar
1 Tbsp raw sugar
1/4 tsp fine sea salt
5 Tbsp mayonnaise ((whole egg))
1 Tbsp yellow mustard ((mild American mustard))
1 Tbsp raw sugar

1
Wash kelp noodles with cold running water and drain the water for 10 minutes.
2
Cut kelp noodles with a pair of kitchen scissors a couple of times and squeeze the noodles to remove any excess water.
3
Place the kelp noodles in a mixing bowl, add the white vinegar, raw sugar and fine sea salt and marinate for 10 minutes.
4
When ready, add the cucumber, carrots, crab sticks, and salad dressing into the bowl and mix them well and evenly. (If time permits, cover the bowl with cling wrap and chill in the fridge for about 1 hour to further develop the flavor.) Serve. Any unused portion can be refrigerated in an air tight container for two days.