Sugar Kelp Salad

Spring is kelp season here in southeastern Connecticut and we’re grateful to have our friends and neighbors at Stonington Kelp Company, busy growing and harvesting this delicious ocean treat for us.

Kelp salad is a wonderful way to enjoy fresh sugar kelp.

Serves 3 small servings as an appetizer

Ingredients:

50 g sugar kelp - sliced thin

Dressing:

15 g / 1 T Moromi Sugar Kelp Soy Sauce

15 g / 1T Rice Vinegar

0.5 g 1/8t Seseme Oil

2 g/ 1 T Sliced Scallion

Preparation:

In a small mixing bowl, mix all the dressing ingredients together and set a side.

Roll blades of sugar kelp into a roll and slice into thin 1/4” rounds. Turn and cut the rounds in half to make thin strips of sugar kelp. Place into a mixing bowl and add the dressing. Mix together well. Cover and place in the refrigerator for at least 15 minutes before serving. Keeps covered in the refrigerator for up to a week.

Serve in small decorative serving bowls with chopsticks.