Seaweed salad

Soak the dried kelp in cold water for at least 30 minutes, or until fully rehydrated and tender. Drain the rehydrated kelp well.

Bring a pot of water to a rolling boil. Add the rehydrated kelp and blanch for 3-5 minutes until tender but still slightly firm. Drain immediately and rinse the blanched kelp under cold water to stop cooking and cool down.

Carefully slice the blanched kelp into thin, uniform shreds, approximately 0.5 cm wide and 5-7 cm long. Place the shredded kelp in a large mixing bowl.