Skip to main content New<> this month
Get the Allrecipes magazine

Kombu Seaweed Salad

Rated as 5 out of 5 Stars
29

"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."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 110
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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.
  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 Facts


Per Serving: 110 calories; 0.9 23.5 3.2 0 892 Full nutrition

Explore more

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

This was amazing! I added a little crushed red pepper because the asian restaurant in town serves an almost identical salad amd we like the little bit of heat. I also left out the cucumbers bec...

I made this and really enjoyed it. I had planned to make miso soup. I had the kelp, but not the other necessary ingredients. I found this salad recipe that would use it and it turned out to b...