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
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

  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.

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.