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Healthy Kombu Seaweed Salad Recipe
Give your taste buds a surprise with this quick and tasty kombu salad recipe!
Prep Time
20
mins
Cook Time
10
mins
Total Time
30
mins
Course:
Salad
Cuisine:
Japanese
Keyword:
Kombu seaweed salad
Appliance:
Saucepan, Mixing Bowl
Servings:
4
Author:
Sakina Kheriwala
Ingredients
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
Instructions
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.
Notes
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.