Ingredients

The following ingredients have 5 Servings
  • 3 tablespoons brown rice vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1 tablespoon evaporated cane sugar
  • 1 tablespoon pickled ginger, finely chopped
  • 1 teaspoon dried minced onion
  • ½ teaspoon sea salt
  • 2 teaspoons sesame seeds, plus more for garnish
  • ¼ cup dried wakame seaweed
  • 2 hothouse cucumbers, cut into ¼-inch-thick rounds
  • ½ cup shredded carrots

Instruction

  • To prepare the dressing, whisk vinegar, lemon juice and zest, sugar, ginger, dried onion, sea salt, and 2 teaspoons sesame seeds together in a small bowl. Set aside.
  • To prepare the salad, soak wakame in warm water for 3 to 5 minutes to rehydrate. Drain and chop, if desired. Place in large serving bowl. Add cucumbers and carrots.
  • Add dressing to vegetables and toss. Serve right away, garnished with additional sesame seeds.