Kombu Seaweed Salad

Ingredients

• ounce sdried kombu (dried kelp)
• tablespoon shoney
• tablespoon ssoy sauce
• tablespoon sgrated fresh ginger
• teaspoon srice vinegar
• small carrots, peeled and slice d into thin strips
• small cucumbers, peeled and slice d into small strips
• teaspoon ssesame seeds

Instructions

1. Place kombu in a saucepan and cover with water. Bring to a boil. Reduce heat to medium low, cover, and simmer until kombu has softened, about 5 minutes. Drain and cool until easily handled, 5 to 10 minutes. Slice rehydrated kombu into thin strips.
2. Whisk honey, soy sauce, ginger, and rice vinegar together in a large bowl. Add kombu, carrots, cucumbers, and sesame seeds; toss to combine. Let sit in the refrigerator until flavors combine, 10 to 15 minutes.