How to make a fresh “Sugar Kelp” Salad

The fresh “Sugar Kelp” Salad

Our fresh Sugar Kelp Salad Recipe.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Asian, Japanese
Keyword: Asian, Japanese, Salad, Seaweed Salad, Side Dish, Sugar Kelp
Servings: 2 people
Calories: 230kcal
Cost: $12


  • 2/3 ounce Dried Sugar Kelp
  • 100 ml Apple cider vinegar Alternative: White Balsamic Vinegar
  • 3 tbsp Soy paste
  • 3 tbsp lime juice
  • 3 tbsp very fine chopped ginger
  • 1 tbsp maple sirup
  • 100 ml Coconut Oil
  • Sesame Seed for Topping
  • Salt optional
  • 6 small cucumbers shredded


  • Boil water in a pot. (80 °C / 176 °F). Remove the Pot from the Plate and insert the Seaweed.
  • Leave it for at least 20 Minutes in the Pot.
  • Pour the Seaweed off the Water and cool the Seaweed prompt in a Cold Water Pot for about 15 Minutes.
  • Dry the Seaweed with a Kitchen Towel.
  • Shred the Sugar Kelp thinly.
  • Stir up the Apple cider vinegar, Soy Pasta, Lime Juice, Ginger, Maple Sirup, Coconut Oil, cucumbers, red onions in a Bowl.
  • Add the Sugar Kelp and Mix well.
  • Sprinkle salad with sesame seeds.
  • ENJOY!

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