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Sweet and sour kombu salad
A delicious kelp salad that features both sweet and sour flavours to get the best of both worlds.
YIELDS
3
TO
4
Ingredients
- 1 sheet of dried konbu (2" x 6")
- 2 clove of garlic, finely minced
- 1 birds eye chili, deseeded and finely chopped
- 2 stalks of cilantro, finely chopped
- 2 Kirby cucumbers, finely sliced into long shreds
- 1 tablespoon Szechuan peppercorn oil
- 4 tablespoons canola oil
- 2 tablespoons sugar
- 3 tablespoons Chinese black vinegar
- 2 tablespoons soy sauce
Directions
- Rehydrate konbu in boiling water and let it soak overnight.
- On the second day, pull out the rehydrated konbu and pat dry with paper towels.
- In a medium mixing bowl, add minced garlic and chilies. With a small sauce pot, heat up the oils to the smoking point and pour onto the garlic and chilies. It will splatter so make sure you pour it away from your direction.
- Add cilantro, vinegar, sugar, and soy. Set the marinade aside in the fridge to cool down.
- Slice the konbu into long thin noodles and toss into the marinade and mix. Let it marinate for at least fifteen minutes before eating.
- When you are ready to eat it, add the cucumbers and mix before eating. Serve and enjoy!
