Kelp Noodle Salad

Ingredients

• 1 lb kelp noodles (package)
• warm water (enough to cover the kelp noodles in a bowl)
• 1 tablespoon baking soda
• lemon, vinegar
• Lemon or vinegar
• 6 mini cucumbers, sliced on the bias
• 2 medium cucumbers, sliced
• Sesame seeds for garnish
• 1/3 cup lukewarm water
• 5 tablespoons powdered peanut butter
• 1 tablespoon rice vinegar
• juice from 1 small lime
• 1 tablespoon sesame oil
• 1 tablespoon chili and garlic flakes in oil
• Sriracha
• Sriracha (optional)
• 6 mini cucumbers, sliced on the bias
• 2 medium cucumbers, sliced
• sesame seeds

Instructions

1. 1

   Begin by removing the kelp noodles from their packaging and placing them in a bowl. Cover the noodles with warm water, ensuring it’s not boiling hot.

2. 2

   Add a tablespoon of baking soda to the water and stir gently. Allow the noodles to soak for approximately 10 minutes, then drain them thoroughly.

3. 3

   Meanwhile, prepare the peanut sauce by combining lukewarm water, powdered peanut butter, rice vinegar, lime juice, sesame oil, chili and garlic flakes in oil, and a dash of Sriracha if desired. Whisk the ingredients until they form a smooth, velvety sauce.

4. 4

   Adjust the consistency of the sauce by adding more powdered peanut butter to thicken it or additional water to thin it out. Keep in mind that the sauce will thicken as it chills in the fridge.

5. 5

   In a mixing bowl, toss the drained kelp noodles and sliced cucumbers with the prepared peanut sauce until evenly coated.

6. 6

   Sprinkle sesame seeds over the salad for a delightful crunch and visual appeal.

7. 7

   For optimal flavor infusion, refrigerate the salad in an airtight container for at least 20 minutes before serving.