Kombu Seaweed Salad

9 20 152
Ingredients Minutes Calories
Prep Cook Servings
20 min 0 min 2
Kombu Seaweed Salad
Health Highlights


1 cup Kelp (kombu, tangle) seaweed, raw (use dehydrated and rehydrate to make 1 cup)
2 tbsp Sesame seeds
2 tbsp Tamari, gluten free, reduced sodium (Preferably non-GMO)
2 tsp Sesame oil
2 tsp Rice vinegar
2 tsp minced Ginger root (grated)
2 tsp Honey, raw
1/2 tsp Horseradish, prepared
1 tsp Green onion (thinly sliced)


  1. Soak kombu in warm-hot water for 20 minutes, if using dehydrated pieces.
  2. Lightly toast the sesame seeds for 5 mins in a dry frying pan on medium-low heat.
  3. Combine tamari, sesame oil, rice vinegar, ginger root, honey, horseradish, and green onions in bowl.
  4. Once rehydrated, slice the kombu into long, thin pieces about 1/2 cm wide.  Separate into single serving bowls.
  5. Add sesame seeds to the dressing.  Combine well.
  6. Divide dressing into two parts and pour onto separate seaweed bowls.

Nutrition Facts

Per Portion

Calories 152
Calories from fat 84
Calories from saturated fat 12.5
Total Fat 9.4 g
Saturated Fat 1.4 g
Trans Fat 0
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 3.6 g
Cholesterol 0
Sodium 811 mg
Potassium 96 mg
Total Carbohydrate 13.3 g
Dietary Fiber 1.7 g
Sugars 5.9 g
Protein 4.4 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 0.7

Energy sources


Meal Type(s)