Stop weight gain | Low calorie | Kombu Seaweed Salad (昆布サラダ)

Finely shredded kombu seaweed, beetroots and cucumber are dressed in a savoury and umami dressing. This Japanese dish is delicious as a side or appetiser.

This refreshing and simple-to-make whole food plant-based, vegan salad is deliciously blended in a sweet savoury dressing. It is a wholesome salad with iodine, iron, calcium, and vitamins A and C. It suits everybody from vegetarians to omnivores, a low-calorie Japanese meal.


Ingredients
• 28g/1oz dried kombu seaweed (kelp)
• 750ml/3 cups of water
• 100g/3.5oz cucumber
• 100g/3.5oz beetroot
• 2 spring onions (scallion), green part only
• 1 tablespoon toasted sesame seeds
• 100g/3.5oz cooked edamame (optional)

Seaweed Salad Dressing
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1½ tablespoons low sodium soy sauce or tamari
• 1½ tablespoons vegan sugar or other sweeteners
• ½ tablespoon ginger juice (2 inches fresh ginger)
• Chilli or chilli flakes (optional), according to taste

Notes:

For health reasons: This refreshing and simple salad is deliciously blended in a sweet savoury dressing. It is a wholesome salad high in iodine, iron, calcium, and vitamin A and C. Consult with your doctor before eating if you are on Thyroid medication, otherwise enjoy and get the goodness from the kombu seaweed.

Kombu size: When rehydrating the kombu seaweed, use one large piece with the full width and length. Shredded long thin hydrated seaweed creates a better texture compared to short thick julienne kombu salad.

Kombu dashi: The liquid created in the pot is kombu dashi that you can use for making other dressings, soup or stew. Kombu dashi remains fresh for 3 days if stored in a refrigerator. Alternatively, you can freeze kombu dashi for 2-3 weeks.

Economize Kombu: When you make kombu dashi (kelp stock), remember to reserve the kombu to make a salad, and add them to soup, noodles or stew. You can freeze them for 2-3 weeks in a tightly sealed container or a freezer bag.

Salad ingredients: You can use carrot, daikon (white radish) or red radish and other preferred varieties.

Storage: Kombu seaweed salad can be stored in the refrigerator for 3 days. It is best to consume on the same day.

Julienne kombu from the store: Finely julienned kombu is called 'Kiri kombu' (切り昆布) or ‘kizami konbu’ (刻み昆布). To save time preparing, you can buy dried Kiri kombu from a Japanese grocery store and then rehydrate them in water for 15 minutes.
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