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Ingredients45 m servings 110 cals
Original recipe yields 4 servings
- 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.
Per Serving: 110 calories; 0.9 g fat; 23.5 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 892 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...