31 May KELP NOODLE SALAD
8 ounces kelp noodles, rinsed
1/2 cup cucumber, thinly sliced
4 cups spring water
1/2 cup carrots, cut into matchsticks
3 tbsp aged miso
2 tbsp brown rice syrup
2 tbsp stone ground mustard
Sesame oil, to taste
– In a bowl, add kelp noodles and cucumber. Bring 4 cups spring water to boil. Add carrots and blanch 1 minute. Remove and add to kelp noodles and cucumber.
– Mix together aged miso, brown rice syrup, stone ground mustard, and sesame oil. Combine with kelp noodles, carrot and cucumber.