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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

Nutrition Info

109.7 calories carbohydrate: 23.5 g cholesterol: : - fat: 0.9 g fiber: 1.4 g protein: 3.2 g saturatedFat: 0.1 g servingSize: - sodium: 892.4 mg sugar: 11.3 g transFat: : - unsaturatedFat: : -

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.

4 servings

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.