Kombu Seaweed Salad Recipe

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.