- Serves: 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
- Each serving
- 25 cal
- 1g fat (0g sat)
- 0mg chol
- 140mg sodium
- 4g carb
- 1g fiber
- 3g sugars
- 1g protein
Ingredients
- 2 tablespoons dried wakame (or any dried sea vegetables)
- 1 English cucumber
- 1/4 teaspoon salt, plus extra for sprinkling
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/4 teaspoon tamari
- 1-inch fresh ginger, julienned
- 1 tablespoon white sesame seeds, toasted (see note)
Directions
Soak dried wakame in water until well hydrated, about 5 minutes. Strain, squeeze excess water out and put aside.
Cut cucumber into 1/4-inch-thick slices. Sprinkle salt over cucumbers and leave for about 10 minutes. Rinse under running water and squeeze excess water out. Put cucumber and wakame together in a bowl and refrigerate until you’re ready to serve.
For the dressing, combine vinegar, sugar, 1/4 teaspoon salt, tamari and ginger in a glass bowl until sugar and salt dissolve.
Just before serving, dress vegetables with vinaigrette and sprinkle sesame seeds over to garnish.
Special notes:
To toast sesame seeds, place seeds in a dry skillet over medium heat, stirring occasionally, until lightly browned, 3 to 5 minutes.
For a twist, add seafood such as crab meat, bay shrimp or octopus slices to the salad.
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