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Shredded kelp is tossed in a tangy sesame-vinegar dressing for a mineral-rich cold salad. This vegetarian, healthy dish is extremely low calorie and supports lower cholesterol and dash diet goals.
Rinse shredded kelp in cold water to remove excess salt, then soak for 10 minutes and drain well.
Bring a pot of water to a boil, add the kelp, and blanch for 2 minutes on high heat; immediately transfer to an ice bath to stop cooking.
Julienne the carrot and cucumber finely, ensuring uniform thin slices for even texture.
In a large bowl, mix together rice vinegar, soy sauce, sesame oil, sugar, and finely minced garlic to create the dressing.
Combine drained kelp, carrot, and cucumber in the bowl. Toss thoroughly with the dressing to ensure all strands are evenly coated.
Let the salad chill in the refrigerator for at least 15 minutes before serving to enhance flavor absorption.
Just before serving, sprinkle with roasted sesame seeds and gently toss one last time for aroma and texture.
