Medium Chinese Condiment Salad

Kombu Seaweed Salad

Name: Kombu Seaweed Salad
Prep time: 16 min
Cook time: 40 min
Total time: 56 min
Yield: 4 servings
Cuisine: Chinese
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

Total Time

56 min

16m prep · 40m cook

Servings

4 people

Rating

—

Difficulty

Medium

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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.

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

Instructions

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.