4 Serves
20 Mins
Thoroughly rinse the kelp noodles under cold water and drain well in a colander.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
20 µg / 400 µgCalcium
19 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
32 mg / 1,250 mgPotassium
247 mg / 4,700 mgSodium
292 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Using a chef's knife and cutting board, wash and chop the cucumber, onion, and tomato into bite-sized pieces.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the prepared kelp noodles and chopped vegetables in a large mixing bowl, drizzle with the dressing, and toss gently until evenly coated.
65
g90
g82
g
French