Kombu Seaweed Salad

4.8

(4)

3 Reviews

2 Photos

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.

Submitted by Tallgirl6234

Updated on January 14, 2022

Prep Time:

20 mins

Cook Time:

10 mins

Additional Time:

15 mins

Total Time:

45 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

Directions

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 (per serving)

110	Calories
1g	Fat
24g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 110
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Sodium 892mg	39%
Total Carbohydrate 24g	9%
Dietary Fiber 1g	5%
Total Sugars 11g
Protein 3g	6%
Vitamin C 4mg	4%
Calcium 38mg	3%
Iron 1mg	4%
Potassium 238mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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