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Seaweed Salad | Well and Full | #vegan #recipe

Seaweed Salad

This seaweed salad is just like the one at your favorite Japanese restaurant - except with no added sugar!
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 4 -6 Salads

Ingredients

  • 2 oz . package Kombu Kelp
  • 1/4 Cup Toasted Sesame Oil
  • 2 Tbs Shoyu or Tamari
  • 1 Tbs Rice Vinegar
  • Drizzle Sriracha optional
  • 2 Tbs Sesame Seeds

Instructions

  1. Start by cutting the kombu. It can be cut before or after it has soaked, but I found it easier to cut when it was dry rather than wet. Cut the kombu into thin strips, then soak in water for one hour to soften.
  2. After the soak, rinse and dry the kombu. You can either air dry it or pat down with a towel.
  3. In a bowl, mix kombu and all other ingredients. Let mixture sit for about 10 minutes so kombu can absorb flavors.
  4. Serve seaweed salad with extra sesame seeds, or another drizzle of sriracha (if desired). Enjoy!