Kombu Seaweed Salad

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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 110 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.