For an extra layer of flavor, try toasting the sesame seeds lightly in a dry pan before adding them to the salad. If you prefer a more pronounced citrus note, a tablespoon of yuzu juice or lemon juice can be added to the dressing. This salad is best served cold. It can be prepared a few hours in advance, allowing the flavors to fully develop. Consider adding a pinch of red pepper flakes for a subtle hint of spice.
Kombu Seaweed Salad
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS12
Transform leftover dashi kombu into a vibrant and refreshing salad. This dish balances the umami depth of seaweed with a bright, tangy dressing and crisp vegetables for a delightful textural contrast.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Fiber1 g
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Protein3 g
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Saturated Fat0 g
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Sodium892 mg
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Sugar11 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Hydrate and Prepare the Kombu: Place the dried kombu in a saucepan and cover completely with water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pan, and simmer gently until the kombu has softened (approximately 5 minutes).
02
Step
10 mins
Cool and Slice: Drain the softened kombu thoroughly. Allow it to cool until it is easy to handle without burning your fingers (5 to 10 minutes). Once cooled, slice the rehydrated kombu into thin, elegant strips.
03
Step
2 mins
Prepare the Dressing: In a large bowl, whisk together the honey, soy sauce, grated fresh ginger, and rice vinegar until well combined and the honey is fully dissolved.
04
Step
3 mins
Combine and Marinate: Add the sliced kombu, carrot strips, cucumber strips, and sesame seeds to the bowl with the dressing. Toss gently but thoroughly to ensure all ingredients are evenly coated.
05
Step
15 mins
Chill and Serve: Cover the bowl and refrigerate the salad to allow the flavors to meld and deepen (10 to 15 minutes). Serve chilled as a side dish or a light appetizer.
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RECIPE REVIEWS
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Please Rate
Jaunita Jones
Jun 30, 2025Easy to make and a great way to use up leftover kombu.
Hyman Luettgen
Jun 16, 2025I added a little bit of chili oil and it was amazing!
Brando Herman
Jun 13, 2025This salad is surprisingly delicious! I never thought I'd enjoy kombu this much.
Milford Effertz
Jun 10, 2025The dressing is perfectly balanced, not too sweet or too salty.