Kelp Noodle Chop Salad with Carrot Dressing - Uwajimaya

Ingredients

• 16 oz kelp noodle
• 1 cup wakame seaweed
• 1 cup baby bok choy, sliced
• 2 cups green/red cabbage, shredded
• ½ cup persian cucumber, diced
• 1 grated carrot, medium
• ¼ cup grated onion
• 1 Tablespoon olive oil
• 2 teaspoon hontsuyu
• 1 teaspoon soy sauce
• 1 teaspoon sweet rice mirin
• 1 teaspoon fresh ginger, grated
• 1 cup rice vinegar
• 1 teaspoon sugar