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Kombu Seaweed Salad
Kombu Seaweed Salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Delightful kombu seaweed salad with zesty ginger and sesame - perfect for using up leftover kombu from homemade dashi!
Ingredients:
  • 2 ounces dried kombu (dried kelp)
  • 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
Instructions:
  • In a saucepan, add kombu and cover with water. Boil, then simmer covered on medium-low until kombu softens, about 5 minutes. Drain, cool for 5 to 10 minutes, then slice the softened kombu into thin strips.
  • In a large bowl, combine honey, soy sauce, ginger, and rice vinegar. Add kombu, carrots, cucumbers, and sesame seeds; toss to coat. Refrigerate for 10 to 15 minutes to let the flavors meld.

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