Fresh Kombu Salad

INGREDIENTS:

For the Salad (approximate measurements, to taste, for 1 starter for 2 people):

  • Fresh Kombu to taste (we recommend 2 or 3 whole leaves), or dehydrated Kombu to taste (we recommend two hands)
  • Lettuce (2-3 leaves cut into strips)
  • Carrot chips (1/3 of a large carrot)
  • Cooked edamame (one handful)

 

For the dressing

  • 1 tablespoon of honey
  • 2 tablespoons soy sauce
  • 1 teaspoon ginger powder
  • 1 burrata
  • Lemon zest
  • Olive oil

  • Easy

  • 2 People (Dose for a Starter)

  • 15 Minutes

  • €

  • Cook the Kombu seaweed for 5-10 minutes (if you decide to use dehydrated seaweed, you should first hydrate it for about 7-10 minutes in cold water).
  • While the Kombu is cooking, prepare the sauce by combining the honey, soy sauce and ginger powder in a bowl. Mix everything together and set aside.
  • Cut the lettuce leaves into strips, add the carrot shavings and the cooked edamame.
  • Cut the Kombu seaweed into thin half-centimeter slices
  • Add the Kombu seaweed to the salad and drizzle with the dressing.
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