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Kombu salad served with chilli pepper and coriander
Fresh kombu salad with chilli pepper, sesame seeds, and coriander

Spicy Kombu Salad

Author: Flavelo
Recipes Vegetarian & Vegan Salads
Kombu (Japanese kelp) is the king of umami, the 'fifth taste'. While typically used to make stocks (Dashi), the boiled or rehydrated kelp is a fantastic, crunchy ingredient in its own right. This salad is a fresher version of 'tsukudani' (food simmered in soy sauce): the marine flavour of the seaweed is cut through by the heat of the chilli and the acidity of the vinegar, creating a refreshing side dish rich in minerals.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 90 kcal
🌍 Cuisine Japanese/Asian Fusion

Ingredients

Equipment Needed

  • Sharp knife: for slicing the seaweed (slippery!).
  • Bowl: for soaking.

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

If using dried kombu: soak in cold water for 20 minutes until soft and leathery. If using leftovers from dashi, skip this step.

Tip: During rehydration, the seaweed multiplies in volume.
2 ✓

Roll up the softened seaweed tightly and cut into the thinnest possible strips (julienne).

Tip: Thin strips are easier to chew and absorb the dressing better.
3 ✓

For the dressing, mix together the soy sauce, vinegar, sesame oil, and (to taste) a little sugar. Cut the chilli into thin rings.

Tip: The emulsion (mixture of oil and vinegar) clings better to the slippery seaweed.
4 ✓

Toss the seaweed strips with the dressing, chilli, and roughly chopped coriander. Let stand for 10 minutes.

Tip: Resting allows the vinegar to soften the seaweed fibres slightly.
5 ✓

Sprinkle generously with toasted sesame seeds before serving.

Tip: The nutty flavour of sesame seeds pairs excellently with seaweed.

Recipe FAQ

What is the white powder on the kombu?
It's not mould, but mannitol (natural umami crystals). Do not wash it off too vigorously, just wipe it!
Can I use leftover kombu from making dashi?
Yes! This is the perfect way to recycle (zero waste).

Ingredients

  • 50 g Dried Kombu kelp (or 100g rehydrated)
  • 2 tbsp Rice vinegar (or sweet white vinegar)
  • 1 tbsp Soy sauce
  • 1 pc Fresh chilli pepper
  • 1 tbsp Toasted sesame seeds
  • 1 tbsp Sesame oil (or olive oil)
  • 1 bunch Fresh coriander
  • 1 tsp Sugar or honey (optional, for balance)