For 4 people
For 4 people
Place the konbu in a saucepan and cover with water. Heat until boiling. Once boiling, simmer covered over low heat for about 5 minutes, until the seaweed has softened. Drain and let cool.
Meanwhile, peel and cut the carrots and cucumbers into thin strips. Also cut the rehydrated kombu into thin strips using scissors. Place the vegetables in a small salad bowl.
Prepare the sauce: In a bowl, mix the honey, soy sauce, ginger and rice vinegar.
Pour the sauce over the vegetables, sprinkle with sesame seeds, and mix well.
Refrigerate for at least 15 minutes and it’s ready!
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