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Kombu Seaweed Salad

Rated as 4.75 out of 5 Stars

"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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45 m servings 110
Original recipe yields 4 servings


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  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

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Read all reviews 3
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Kombu did not soften enough but flavors were good.

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...