Chinese Seaweed Salad (Kombu

• Produce

  • 1 Carrot, small
  • 1/4 cup Cilantro
  • 2 oz Kombu kelp seaweed, dried

• Canned Goods

  • 1/4 cup Spice broth

• Condiments

  • 1 tbsp Tahini

• Baking & Spices

  • 2 tsp Chili oil
  • 3/4 tsp Salt
  • 1 tsp Sesame seeds, roasted

• Oils & Vinegars

  • 1 tsp Sesame oil

• Liquids

  • 6 cups Water

Found on lightorangebean.com

Description

Ingredients

• 2 oz dried Kombu Kelp seaweed
• 6 cups water
• 1 small carrot, shredded
• ¼ cup chopped cilantro
• ¼ cup spice broth (see note)
• ¾ teaspoon salt
• 2 teaspoons chili oil (see note)
• 1 teaspoon sesame oil
• 1 tablespoon Tahini
• 1 teaspoon roasted sesame seeds

Directions

• In a large bowl, soak Kombu Kelp seaweed in warm water for approximately 10 minutes to allow it to swell. Rinse and drain. Cut the seaweed into thin slices.
• While the seaweed is soaking, mix together the dressing ingredients except sesame seeds.
• In a saucepan, bring water to a boil. Add the sliced seaweed to the boiling water and let it boil for 1 minute. Rinse the blanched seaweed with cold water in a strainer and drain well. Place the seaweed in the mixing bowl with the shredded carrot and cilantro.
• Pour the dressing into the mixing bowl and gently toss. Sprinkle with sesame seeds and serve cold.