Back to Recipes

Kelp Noodle Chop Salad with Carrot Dressing


16 oz kelp noodle
1 cup wakame seaweed
1 cup baby bok choy, sliced
2 cups green/red cabbage, shredded
½ cup persian cucumber, diced

Carrot Dressing:

1 grated carrot, medium
¼ cup grated onion
1 Tablespoon olive oil
2 teaspoon hontsuyu
1 teaspoon soy sauce
1 teaspoon sweet rice mirin
1 teaspoon fresh ginger, grated
1 cup rice vinegar
1 teaspoon sugar


1/4 cup green onion, minced
pickled ginger (Optional)


Chop kelp noodles, cucumber, sliced baby bok choy, shredded green and red cabbage and toss with hydrated and rinsed wakame seaweed.

For the dressing, grate carrots, ginger and onion and place in a mixing bowl (keep cool). Mix hontsuyu, soy sauce, mirin, and rice vinegar. Wisk in olive oil and add grated carrots, ginger and onion. 

Mix the chopped salad, top with the dressing, garnish with green onion and pickled ginger.

Appetizer Salad