Tangy Japanese Seaweed and Cucumber Salad

Ingredients

• 1 cup dried wakame seaweed
• 2 medium cucumbers, thinly sliced
• 2 tablespoons toasted sesame seeds
• 1 cup carrot, julienned

• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 teaspoon grated ginger

Method

1. 01
   Soak the dried wakame seaweed in warm water for about 10 minutes, or until rehydrated and tender.
2. 02
   While the seaweed is soaking, thinly slice the cucumbers and julienne the carrot.
3. 03
   In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and grated ginger to create the dressing.
4. 04
   Drain the seaweed thoroughly and gently squeeze out any excess water.
5. 05
   In a large bowl, combine the rehydrated seaweed, sliced cucumbers, and julienned carrot.
6. 06
   Pour the dressing over the seaweed and vegetables, tossing gently to ensure everything is well coated.
7. 07
   Sprinkle toasted sesame seeds over the salad and toss again lightly.
8. 08
   Serve the salad immediately or refrigerate for up to 1 hour to allow the flavors to meld.