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.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
15 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

110 calories; protein 3.2g; carbohydrates 23.5g; fat 0.9g; sodium 892.4mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 4 stars
04/19/2019
Kombu did not soften enough but flavors were good. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/28/2016
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 because my husband can't eat them. Read More
(1)
Rating: 5 stars
02/23/2016
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 be delicious. Read More
Rating: 4 stars
04/18/2019
Kombu did not soften enough but flavors were good. Read More
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