Name: Kombu salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 Servings
Ingredients: Kombu seaweed: 10 g dried; Cucumber: 3 mini; Tofu: 1 block extra-firm; Rice flour: 1/4 cup; Daikon: 1 medium-sized; Toasted sesame oil: 1 tablespoon; Soy sauce: 1 tablespoon; Toasted sesame oil: 1/4 cup; Rice vinegar: 1/4 cup; Lime: 3 tablespoons juice; Maple syrup: 2 tablespoons; Parsley: 2 tablespoons freshly minced; Ginger: 1 tablespoon grated; Soy sauce: 1 tablespoon; Sesame seeds: 1 tablespoon

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Ingredients

Adjust Servings:

	10 g dried Kombu seaweed
	3 mini Cucumber
	1 block extra-firm Tofu I used ginger tofu, but you can use any type
	1/4 cup Rice flour
	1 medium-sized Daikon
	1 tablespoon Toasted sesame oil
	1 tablespoon Soy sauce
	For the vinaigrette:
	1/4 cup Toasted sesame oil
	1/4 cup Rice vinegar
	3 tablespoons juice Lime
	2 tablespoons Maple syrup
	2 tablespoons freshly minced Parsley
	1 tablespoon grated Ginger
	1 tablespoon Soy sauce
	1 tablespoon Sesame seeds

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Features:

Cuisine:

Vietnamese

This kombu salad is a delight for your palate and a a real booster for your health. Accompany with fresh cucumber and daikon, drizzled in a delicate vinaigrette.

20 minutes
Serves 4
Easy

Ingredients

10 g dried Kombu seaweed
3 mini Cucumber
1 block extra-firm Tofu
I used ginger tofu, but you can use any type
1/4 cup Rice flour
1 medium-sized Daikon
1 tablespoon Toasted sesame oil
1 tablespoon Soy sauce
For the vinaigrette:
1/4 cup Toasted sesame oil
1/4 cup Rice vinegar
3 tablespoons juice Lime
2 tablespoons Maple syrup
2 tablespoons freshly minced Parsley
1 tablespoon grated Ginger
1 tablespoon Soy sauce
1 tablespoon Sesame seeds

Directions

Kombu seaweed is great for salads. You can find it in most supermarkets, already sliced and ready to be rehydrated. With a package of 10 grams, you will get 100 grams of rehydrated seaweed. This salad mixes kombu with fresh cucumber, daikon, and stir-fried tofu. Everything is seasoned with a vinaigrette with an incredible flavour!

To prepare this kombu salad, start with rehydrating the kombu by following the instruction on the package. Then, slice the daikon and cucumber very thinly with a mandolin or a ribbon spiralizer. Prepare the sauce by whisking all the ingredients together. Finally, drain and dice the tofu, coat it in rice flour, and stir-fry for a few minutes in sesame oil.

Mix everything in a large salad bowl and serve warm or cold!

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Steps

1 Done 5 minutes	Rehydrate the kombu Rehydrate the kombu in cold water for about 5 minutes. Then, drain in a strainer and rinse with hot water to obtain a brighter color. Transfer to a salad bowl and set aside.
2 Done 5 minutes	Slice and dice Peel the daikon and rinse well the cucumbers. Chop off their ends and discard. Then, spiralize them (or slice them very thinly with a mandolin). Drain the tofu and dice it. Then, coat it in rice flour.
3 Done 5 minutes	Prepare the vinaigrette In a bowl, whisk all the ingredients for the vinaigrette together.
4 Done 5 minutes	Cook the tofu and mix Heat the oil in a skillet and add the tofu. Stir-fry for a couple of minutes and then drizzle with soy sauce. Cook until golden-brown, then take off the heat and transfer to a large salad bowl together with all the other ingredients. Mix well.
5 Done	Serve Serve warm or cold. Enjoy!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.