Kombu Seaweed Salad

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. 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. 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.