Chewy Kelp Salad with Vinegar Dressing
Transform Leftover Kelp (from broth) into a Delicious Salad!
Don’t throw away the kelp after making broth! Save it in your freezer and transform it into a chewy, sweet, and sour salad. It’s a fantastic way to reduce waste and enjoy a flavorful side dish.
Ingredients
- Leftover kelp (from broth making) 50g (dried or fresh)
- Sugar 2 Tbsp
- Vinegar 2 Tbsp
- Salt to taste (adjust according to preference)
Cooking Instructions
Step 1
Rinse the leftover kelp thoroughly, pat it dry, and then cut it into thin strips (julienne). If using dried kelp, rehydrate it in lukewarm water before slicing.
Step 2
In a small bowl, combine 2 Tbsp of sugar and 2 Tbsp of vinegar. Whisk until the sugar is dissolved to create the dressing. Feel free to adjust the sugar and vinegar ratio to your liking.
Step 3
Add the prepared dressing to the julienned kelp and mix well to coat evenly. Let it marinate for about 30 minutes. This step allows the kelp to become wonderfully chewy and absorb the flavors. After 30 minutes, drain off the excess liquid that has been released from the kelp. This process helps reduce any lingering saltiness or bitterness, making the salad even more delicious.
