This seaweed salad is just like the one at your favorite Japanese restaurant - except with no added sugar!
Prep Time1hour30minutes
Cook Time10minutes
Total Time1hour40minutes
Servings4-6 Salads
Ingredients
2oz. package Kombu Kelp
1/4CupToasted Sesame Oil
2TbsShoyu or Tamari
1TbsRice Vinegar
Drizzle Srirachaoptional
2TbsSesame Seeds
Instructions
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.
After the soak, rinse and dry the kombu. You can either air dry it or pat down with a towel.
In a bowl, mix kombu and all other ingredients. Let mixture sit for about 10 minutes so kombu can absorb flavors.
Serve seaweed salad with extra sesame seeds, or another drizzle of sriracha (if desired). Enjoy!