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

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.

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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.