- Prep time 15 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Soak kombu according to directions on package; rinse and drain. In saucepan of simmering water, cook kombu until tender, 10 to 15 minutes.
Meanwhile, in large bowl, combine tamari sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger and hot pepper flakes, if desired. Add kombu ribbons, carrot and daikon; gently mix to coat with dressing. Sprinkle with cilantro and sesame seeds.
Test Kitchen Tip: Kombu is a mineral-rich type of kelp found at health food or Asian grocery stores. Canadian sea kelp harvested from both the Atlantic and Pacific oceans is also sold online. Save your kombu cooking liquid as the broth base for miso or ramen noodle soup.
Nutritional facts PER SERVING: about
- Iron 1.5 mg
- Fibre 3 g
- Sodium 450 mg
- Sugars 2 g
- Protein 2 g
- Calories 60
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
