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We hope you got insight from reading it, now let’s go back to kombu (kelp) cucumber daikon salad recipe. To make kombu (kelp) cucumber daikon salad you only need 9 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Kombu (Kelp) Cucumber Daikon Salad:

1. Get 20 g Dry Shredded Kombu (Kelp)
2. You need 1 Continental Cucumber OR any cucumbers about 300g
3. Provide 150 g Daikon about
4. Get 1/2 teaspoon Salt
5. You need Toasted Sesame Seeds
6. Take <Dressing Ingredients>
7. You need 1 tablespoon Sugar
8. You need 2 tablespoons Rice Vinegar
9. Provide 1 tablespoon Soy Sauce

Steps to make Kombu (Kelp) Cucumber Daikon Salad:

1. Soak the dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
2. 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.
3. Add Salt and massage, then rest for a while.
4. Combine Sugar, Rice Vinegar and Soy Sauce to make dressing.
5. 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.
6. 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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