New this month
Get the Allrecipes magazine

Kombu Seaweed Salad


"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.


45 m servings 110 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 23.5 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 892 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 2
Most helpful
Most positive
Least positive

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...