Ingredients:

  • 1 cup dried wakame seaweed (about 80g)
  • 1 medium cucumber, julienned
  • 1 small carrot, grated
  • 2 tablespoons toasted sesame seeds
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or agave syrup (optional)
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon crushed red pepper flakes (to taste)

Instructions:

  1. Rinse the dried wakame seaweed under cold water for 1-2 minutes to remove any excess salt.
  2. Soak the seaweed in warm water for 10 minutes until it expands and becomes tender. Drain and squeeze out excess moisture.
  3. While the seaweed is soaking, julienne the cucumber and grate the carrot.
  4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey/agave, grated ginger, and crushed red pepper flakes until well combined.
  5. In a large mixing bowl, combine the drained seaweed, cucumber, and carrot.
  6. Drizzle the dressing over the salad and toss gently to coat all ingredients.
  7. Sprinkle toasted sesame seeds over the top before serving.
  8. For enhanced flavor, let the salad chill in the refrigerator for about 10 minutes before serving.