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A refreshing kombu seaweed salad bursting with flavor.
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

Directions

  • Step 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.
  • Step 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.

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