WSG News Blog

Kelp in the Kitchen: Crowd-Pleasin’ Kelp Cucumber Salad

November 27, 2019

Photo: NOAA Office of Response and Restoration.

Looking for an ingredient to change up holiday meals? Kelp is sustainable and eco-friendly food that can be incorporated in everyday cooking. With availability spreading, it’s not just limited to high-end restaurants.

Try this simple recipe from Maine Island Institute.

Crowd-Pleasin’ Kelp Cucumber Salad

  • 2-3 medium cucumbers, julienned
  • 3 oz rehydrated* kelp, cut into 2 inch lengths
  • 6 tbs rice vinegar
  • 2 tbs toasted sesame oil
  • 2 tbs tamari or soy sauce
  • 2 tsp fresh grated ginger
  • ¼ cup lightly toasted sesame seeds

*To rehydrate dried kelp, follow the directions on the package, as the length of time required to soften it will vary greatly, depending on species and source. It can be as simple as spritzing the kelp with water or briefly immersing it, or boiling it for 10-30 minutes, as with pasta.

Mix vinegar, oil, soy sauce and ginger. Add cucumber and kelp and mix well, then top with toasted sesame seeds. Serve immediately. The kelp’s natural sugars leach out into the dressing over time, giving it a bit of a slippery texture. It’s still perfectly edible and delicious, but some people find the slipperiness off-putting.