Kombu Seaweed Salad Food
KOMBU SEAWEED SALAD
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.
Provided by Tallgirl6234
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- 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 : Calories 109.7 calories, Carbohydrate 23.5 g, Fat 0.9 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 892.4 mg, Sugar 11.3 g
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- In a large bowl, soak Kombu Kelp seaweed in warm water for approximately 10 minutes to allow it to swell. Rinse and drain. Cut the seaweed into thin slices.
- In a saucepan, bring water to a boil. Add the sliced seaweed to the boiling water and let it boil for 1 minute. Rinse the blanched seaweed with cold water in a strainer and drain well. Place the seaweed in the mixing bowl with the shredded carrot and cilantro.
- Pour the dressing into the mixing bowl and gently toss. Sprinkle with sesame seeds and serve cold.
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- Boil the kombu in water for 30 minutes (or until very tender – the dried kombu might need longer), then cool before cutting into thin strips (unless it’s pre-cut into strips).
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- If you’re using dried kombu, place the kombu in a large bowl and add warm water to cover. Let rehydrate until tender, 10 to 15 minutes. Slice into strips (refer to the blog post above to see how to slice the rehydrated kombu).
- Bring a small pot of water to a boil over medium-high heat. Add the seaweed. Let cook for 15 minutes, or until tender. Drain and rinse the seaweed under tap water to cool. Drain thoroughly and transfer to a medium-sized bowl.
- Combine all the sauce ingredients in a small bowl. Stir to mix well. Pour sauce into the bowl with the cooked seaweed. Make sure not to stir it, so all the garlic and ginger will be on top of the seaweed.
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- Cook your beans with kombu. Try adding a strip of kombu when cooking your dried beans to add a rich array of vitamins and minerals to your dish while enhancing the flavor and making the beans more digestible!
- Snack on nori. Nori is lightweight and easy to pack yet also nutritious and surprisingly filling. It’s the perfect thing to throw into your bag for a quick snack at work or on the go, and is a healthy alternative for those with salty cravings.
- Enhance your smoothies with spirulina. Powdered seaweed such as spirulina is a great source of natural protein, making it a morning and pre- or post-workout favorite among Health Coaches and smoothie-lovers alike.
- Add a dash of seaweed flakes to every meal. Health food stores or Asian markets will have a variety of packaged salts and seasoning that include seaweed.
- Mix in kelp or kombu to stocks, soups, and stews. Add seaweed to any savory liquid-based foods! If you make your own vegetable stock from veggie scraps toss in a strip of seaweed and strain it out along with the other ingredients.
- Stir it into your salad dressing. Sprinkle some powdered seaweed into any salad dressing you’re using, allow it to sit for a minute to mix and absorb, shake well, then toss into your salad.
- Toss together a seaweed salad. Wakame and arame are best for a salad made predominantly of seaweed. Combine with vinegar, sesame oil, garlic, and scallions.
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