Konbu Seaweed and Cucumber Salad
Konbu Seaweed and Cucumber Salad is a great way of eating a good amount of konbu, which is known for providing plenty of health benefits. It is a very refreshing salad with a hint of ginger flavour. The total calorie of this salad is very low – less than 100 calories per serving!To make it a vegetarian dish, use shiro dashi that is made of twice as much konbu and omit bonito flakes.Total Time includes the time to soak the konbu in water for 3 hours. Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe so you can make up a complete meal. I hope it is of help to you.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 25g / 0.9oz konbu ((dried kelp, note 1))
- 70 / 2.5oz cucumber (cut to 3mm / ⅛" thick, 5cm / 2" long matchsticks (note 2))
- 2 tsp grated ginger
- 1 tbsp shiro dashi
- 1 tsp soy sauce
- 2 tsp rice wine vinegar
- Shallots/scallions ((white part) finely julienned)
Instructions
- 1
Add the konbu and 3 cups of water to a saucepan and leave it for 3 hours.
- 2
Bring the water with the konbu to a boil. As soon as small bubbles start forming at the bottom of the pan, turn the heat off and remove the konbu from pan (note 3).
- 3
Roll the konbu piece lengthwise, and flatten the roll to make it a narrow 3-layered konbu. Then cut it crosswise very finely (note 4).
- 4
Combine the konbu, cucumber and ginger in a bowl and mix well.
- 5
Add the Dressing ingredients to the bowl and mix.
- 6
Transfer the salad to a serving bowl, topped with julienned shallots/scallions.