Kombu Seaweed Salad

Name: Kombu Seaweed Salad
Cook time: 10 min
Yield: 4 servings
Cuisine: United Kingdom
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

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.

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 110 calories; protein 3.2g; carbohydrates 23.5g; fat 0.9g; sodium 892.4mg.

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