Kombu Seaweed Salad recipe

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Ingredients

2 ounces dried kombu (dried kelp)
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons grated fresh ginger
3 teaspoons rice vinegar
2 small carrots, peeled and sliced into thin strips
2 small cucumbers, peeled and sliced into small strips
2 teaspoons sesame seeds

Nutrition Info

109.7 calories
carbohydrate: 23.5 g
cholesterol: : -
fat: 0.9 g
fiber: 1.4 g
protein: 3.2 g
saturatedFat: 0.1 g
servingSize: -
sodium: 892.4 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place kombu in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until kombu has softened, about 5 minutes. Drain and cool until easily handled, 5 to 10 minutes. Slice rehydrated kombu into thin strips.

  2. Whisk honey, soy sauce, ginger, and rice vinegar together in a large bowl. Add kombu, carrots, cucumbers, and sesame seeds, toss to combine. Let sit in the refrigerator until flavors combine, 10 to 15 minutes.

Recipe Yield

4 servings

Recipe Note

Perfect way to use leftover kombu from making dashi. You can use ponzu sauce in addition to or instead of soy sauce if you want to experiment.

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