DRIED KOMBU SEAWEED RECIPES

KOMBU SEAWEED SALAD RECIPE | ALLRECIPES

Kombu Seaweed Salad Recipe | Allrecipes image

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.

Provided by Tallgirl6234

Categories Salad Vegetable Salad Recipes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 ounces dried kombu (dried kelp)
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons grated fresh ginger
3 teaspoons rice vinegar
2 small carrots, peeled and sliced into thin strips
2 small cucumbers, peeled and sliced into small strips
2 teaspoons sesame seeds

Steps:

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 : Calories 109.7 calories, CarbohydrateContent 23.5 g, FatContent 0.9 g, FiberContent 1.4 g, ProteinContent 3.2 g, SaturatedFatContent 0.1 g, SodiumContent 892.4 mg, SugarContent 11.3 g

KOMBU SEAWEED SALAD RECIPE | ALLRECIPES

Kombu Seaweed Salad Recipe | Allrecipes image

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.

Provided by Tallgirl6234

Categories Salad Vegetable Salad Recipes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 ounces dried kombu (dried kelp)
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons grated fresh ginger
3 teaspoons rice vinegar
2 small carrots, peeled and sliced into thin strips
2 small cucumbers, peeled and sliced into small strips
2 teaspoons sesame seeds

Steps:

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.

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