Japanese-Style Carrot and Kombu Salad

Japanese-Style Carrot and Kombu Salad

With walnuts added for crunch.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

5 g (0.2 oz.)

1 tsp

2 tsp

10 g (0.4 oz.)


  1. Julienne the carrot. Rinse the sliced kombu in cold water, rehydrate in plenty of water and cut into easy-to-eat lengths.
  2. Heat the olive oil in a fry pan, saute (1), add in the ponzu sauce and saute all ingredients.
  3. Sprinkle on the roughly chopped walnuts and serve into bowls.

Cooking Basics

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.


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