300gkelp noodles(10.6 ounces), equivalent to 1 pack kelp noodles excluding packaging water
80gcucumber(2.8 ounces), julienned
60gcarrots(2.1 ounces), julienned
60gcrab sticks(2.1 ounces), thinly sliced or shredded
1/4tspfine sea salt
1Tbspyellow mustard(mild American mustard)
Wash kelp noodles with cold running water and drain the water for 10 minutes.
Cut kelp noodles with a pair of kitchen scissors a couple of times and squeeze the noodles to remove any excess water.
Place the kelp noodles in a mixing bowl, add the white vinegar, raw sugar and fine sea salt and marinate for 10 minutes.
When ready, add the cucumber, carrots, crab sticks, and salad dressing into the bowl and mix them well and evenly. (If time permits, cover the bowl with cling wrap and chill in the fridge for about 1 hour to further develop the flavor.) Serve. Any unused portion can be refrigerated in an air tight container for two days.