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The ingredients needed to prepare Kombu (Kelp) Cucumber Daikon Salad:
- You need 20 g Dry Shredded Kombu (Kelp)
- Use 1 Continental Cucumber OR any cucumbers about 300g
- You need 150 g Daikon about
- Get 1/2 teaspoon Salt
- Take Toasted Sesame Seeds
- Take <Dressing Ingredients>
- Get 1 tablespoon Sugar
- Prepare 2 tablespoons Rice Vinegar
- Provide 1 tablespoon Soy Sauce
Steps to make Kombu (Kelp) Cucumber Daikon Salad:
- Soak the dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
- Thinly slice Cucumber, remove skin of Daikon and thinly slice, both into a bowl. I always use a slicer as it is the easiest and quickest way. If Daikon is large, cut in half or quarter lengthways before slicing.
- Add Salt and massage, then rest for a while.
- Combine Sugar, Rice Vinegar and Soy Sauce to make dressing.
- Squeeze the Cucumber and Daikon to remove excess salty water, combine with Kombu (Kelp) and Dressing and mix well. You might get the slimy texture from the Kombu.
- Sprinkle some Sesame Seeds and serve.
Add julienned carrots, cucumber, and sesame seeds. Let the mixture refrigerate until the flavors blend well. Kombu (from Japanese: 昆布, romanized: konbu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as dasima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài). Kombu is an edible kelp (seaweed) and responsible for umami.
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