What's
New
Salted Kelp Cucumber Salad
Filed Under: 5 or Less Ingredients Japanese Recipes No-Cook Recipes Pickle Recipes Recipes Salads Step-by-Step Recipes
Salted Kelp Cucumber Salad
This 5-minute cucumber salad keeps well in the fridge overnight, although this recipe is so easy that I recommend making and eating it on the same day for maximum freshness.
If you skip the bonito flakes, add more salted kelp to taste.
Ingredients:
- 1 medium Japanese cucumber (about 160g)
- a small handful (5 grams) salted kelp (Shio kombu, 塩こんぶ)
- 1/2 tbsp clear vinegar
- 1 mini sachet (2.5 grams) bonito flakes optional
- 1/2 tbsp sesame oil add more if the salad is too dry
Directions:
- Cut cucumber to small uniform chunks. Optional: Rotate & cut the cucumber for a different presentation.
- In a large bowl, add the rest of the ingredients. Stir through to mix well, making sure all the kelp is moistened & slippery. Alternatively, put all the ingredients in a tightly lid food container and shake energetically until everything is well mixed. Season to taste. Serve at room temperature or chilled.
Cooking Note(s):
- If the cucumber salad not salty enough to your liking, add more salted kelp to taste.
- The bonito flakes are optional but I like that they add a different umami depth to this cucumber salad. Skip this ingredient if you want to keep this salad vegetarian.
Pages: 1 2
I love kelp and all kinds of other seaweeds. Have never tried the salted version though, but would love to! The salad looks fresh, light yet very flavourful!
As promised, I did take a look at our Daiso here recently but it’s very 可怜, got nothing much esp. when it comes to food items.
The Daiso here is very ‘happening’ … spent too much money on Daiso retail therapy these days :O