-
-
My review
Kombu Seaweed Salad
18
Tallgirl6234
"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 110Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
7/28/2016
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 bec...
2/23/2016
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 b...