- 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
- 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.
- 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.
10/20/2019
recipepes.com
kombu seaweed salad, recipe
PT15M
PT1H
5
455 calories
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