Asian Cucumber and Sea Vegetable Salad
FOR THE DRESSING
3 tablespoons brown rice vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon mirin
1 tablespoon pickled ginger, finely chopped
1 teaspoon dried minced onion
½ teaspoon sea salt
2 teaspoons sesame seeds, plus more for garnish
FOR THE SALAD
¼ cup dried wakame seaweed
2 seedless cucumbers, cut into ¼-inch-thick rounds
½ cup julienned carrots
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.