My Korean Kitchen · by Sue★ 5.0 (2)
Kelp Noodle Salad
NUTRITION · PER SERVING25M COOK
CAL 6%·PRO 4%
CARBS 10G32% OF CAL
1G FIBER0G ADDED0G INTRINSIC6G OTHER3G TOTAL SUGAR
FAT 9G67% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light kelp noodle salad tossed with cucumber, carrot, crab, and a tangy vinegar-mustard dressing. Refreshing and slightly sweet. A crisp side dish or light appetizer.
sidekoreansaladshellfishdairy free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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))
At a glance
PER SERVING · TIME 25M
CAL 6%·PRO 4%
CARBS 10G32% OF CAL
1G FIBER0G ADDED0G INTRINSIC6G OTHER3G TOTAL SUGAR
FAT 9G67% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 22m
- Cook
- 3m
- Sodium
- 389mg
- Total sugar
- 3g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 93mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 22M
- SODIUM
- 389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.