Kick-Start Your Paleo Diet, Boost Your Energy, & Lose Weight

Simple Paleo Seaweed (Kombu) Salad

Louise | September 30
paleo seaweed salad

Do you end up eating the same foods over and over because you’re too scared to cook new foods?

I was just like that before. I would look at something odd in the supermarket, say “I’ve never seen this before,” and then move on.

Unfortunately, that leads to a rather boring diet.

I got over this (for the most part) by just being brave, taking the plunge, and forcing myself to buy the weird looking vegetable/fruit/meat, and then googling how to cook it when I got home.

So, today, I want to introduce you to this simple seaweed recipe so that if you ever see seaweed sold (usually in Asian supermarkets), you’ll push past your fear and try it!

There are a lot of different types of seaweed, one of which is called kombu (or haidai), and that’s what I used in this recipe.

And if you’re wondering why you should eat seaweed, read this companion article.
Paleo seaweed recipe

Paleo seaweed recipe

Simple Paleo Seaweed (Kombu) Salad

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Cuisine: American


  • 1 lb fresh (wet) kombu seaweed, also known as haida (available at many Asian supermarkets), or 4oz dried kombu
  • 4 cloves of garlic, crushed
  • 2 Tablespoons of apple cider vinegar
  • 2 Tablespoons sesame oil (optional)
  • 2 Tablespoons coconut aminos or tamari soy sauce
  • salt to taste
  • 2 red peppers (chilies), finely chopped (optional)


  1. Boil the kombu in water for 30 minutes (or until very tender – the dried kombu might need longer), then cool before cutting into thin strips (unless it’s pre-cut into strips).
  2. Mix well with the crushed garlic, apple cider vinegar, sesame oil, and coconut aminos/tamari soy sauce.
  3. Add salt to taste and chopped red peppers for extra flavor and color.


  • Serving Size: 1-2 cups


Allison - January 22

Love it! Looks so delicious !

    Louise - January 22

    Thanks Allison!

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