Kombu Seaweed Salad Good Recipes

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Kombu Seaweed Salad

"Perfect way to use leftover kombu from making dashi. You can use ponzu sauce similarly to or rather than soy sauce if you want to test."

Ingredients :

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

Instructions :

Prep : 20M	Cook : 4M	Ready in : 45M

Place kombu in a saucepan and cover with water. Bring to a boil. Reduce warmness to medium-low, cowl, and simmer till kombu has softened, about 5 mins. Drain and cool till without problems dealt with, five to ten 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 mix. Let sit down inside the fridge until flavors integrate, 10 to 15 mins.

Notes :

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