1/4 cup dried wakame
1 small carrot, grated
3" wedge cucumber, grated Dressing:
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1/2 teaspoon agave nectar
4 drops toasted sesame seed oil
1 tablespoon toasted sesame seeds, optional
1. Prepare the salad by rehydrating the wakame in 1 cup cold water until tender, about 5 minutes.
2. Add the cucumber and carrot to a bowl. Once the wakame is rehydrated, squeeze out excess water and add to the bowl.
3. Next, prepare the dressing by mixing dressing ingredients together. Pour the dressing over the salad and mix. Garnish with toasted sesame seeds.
Eat right away, or even better, chill beforehand in the fridge until ready.
Source of recipe: I went to a sushi bar and had a seaweed salad, and this is my attempt to recreate it.