Wet soaked kombu seaweed leaves in a bowl with other fresh vegetables
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Healthy Kombu Seaweed Salad Recipe

Give your taste buds a surprise with this quick and tasty kombu salad recipe!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: Japanese
Keyword: Kombu seaweed salad
Appliance: Saucepan, Mixing Bowl
Servings: 4
Author: Sakina Kheriwala


  • 1 cup dashi kombu dried kelp
  • 2 tbsp honey extracted or strained
  • 2 tbsp soy sauce shoyu
  • 2 tbsp ginger root raw
  • 3 tbsp white rice vinegar
  • 2 small carrots julienne
  • 2 small cucumbers with peel, julienne
  • 2 tsp sesame seeds dried


  • Place dried kombu in warm water for 20 minutes and bring it to a boil. 
  • Reduce the heat to medium-low, and simmer until the kombu has softened. 
  • Drain and let it cool until easily handled.
  • Slice the rehydrated kombu into skinny strips.
  • In a bowl, whisk soy sauce, honey, ginger, and rice vinegar together. Add julienned carrots, cucumber, and sesame seeds. 
  • Let the mixture refrigerate until the flavors blend well.
  • Garnish it with sesame seeds and serve.


  • If you want a protein-packed meal, add some silken tofu.
  • Kombu needs to be brushed clean and trimmed to avoid irregular spots. 
  • Do not try breaking the kombu into pieces as the edges become slimy.