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Kombu Seaweed Vegetable Salad with shredded carrots and thinly sliced fennel tossed with simple homemade dressing.

Seaweed Vegetable Salad

  • Author: Chantal | Fresh is Real
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2
  • Category: Side, Salad, Lunch, Dinner, Snack
  • Cuisine: Allergen-Friendly, Vegan, Plant-Based, Gluten-Free, Kid-Friendly


My kids love seaweed salad so I decided to create our own homemade version. I added more vegetables for extra nutrition and tossed the whole with a simple dressing. This salad makes a perfect side and is also a great recipe to bring to parties. A simple but yet impressive dish that meets a large variety of dietary preferences.



1/4 cup dried Kombu seaweed salad, shredded*
1 carrot, peeled and shredded (about 1 cup)
1/4 fennel bulb, thinly sliced (about 1 cup)
2 tablespoons dried raisins
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh chives, finely chopped (or green onions)
1/4 teaspoon fresh ginger root, peeled and finely grated
Hemp seeds, for serving (optional)

2 tablespoons avocado or olive oil
1 tablespoon maple syrup
1 teaspoon fresh lime juice
1 teaspoon coconut aminos**
1/4 teaspoon grey sea salt
1/8 teaspoon pepper, freshly ground
1/8 teaspoon crushed red pepper flakes


  1. To prepare the seaweed, follow instructions on seaweed package.
  2. Add all the salad ingredients to a medium serving bowl.
  3. Combine all the dressing ingredients in a small bowl and mix.
  4. Add dressing to the salad, toss well to distribute.
  5. Sprinkle salad with hemp seeds (optional) and serve.


For the veggie part, if you end up making more than noted, toss it in.
This is a salad, the measurements don’t have to be so precise.
Best served and enjoyed right away but will keep in the fridge for one day.

* Once soaked and rinsed it will yield about 1-1/2 cup.
** Coconut aminos (coconut sap) is a soy-free seasoning sauce. As a substitute, you can use organic Tamari (gluten-free soy sauce) if you can tolerate soy.