PCC Kelp Noodle Salad

PCC Kelp Noodle Salad

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  • 2 (12-ounce) packages kelp noodles
  • 2 1/2 tablespoons tamari
  • 5 teaspoons rice vinegar
  • 2 1/2 teaspoons toasted sesame oil
  • 2 1/2 teaspoons neutral-flavored oil
  • 1/2 teaspoon ground mustard
  • 2 1/2 teaspoons white sesame seeds
  • 2 1/2 teaspoons black sesame seeds
  • 1 cucumber, seeded and cut sliced on the bias
  • 1 cup shredded carrots
  • 1 pound bok choy, shredded
  • 1 red bell pepper, seeded and julienned
  • 4 green onions, thinly sliced


Rinse and drain kelp noodles. Cut into 3-inch pieces; set aside.

In a large bowl, whisk together tamari, vinegar, oils and mustard. Add noodles and toss to combine. Marinate for 15 minutes.

In the meantime, toast sesame seeds in a dry skillet over medium heat until they start to pop, 2 to 4 minutes; shake the pan frequently. Allow to cool and then grind slightly.

Combine marinated noodles, ground sesame seeds, cucumber, carrots, bok choy, bell peppers and green onions. Toss gently and serve.