Seaweed Salad

RECIPE

 

1/2 oz. dried wakame (available at natural food markets)

3 TBSP soy sauce

3 TBSP rice vinegar (no seasoning)

2 TBSP toasted sesame oil

1/2 tsp. agave

1/2 tsp. finely grated or chopped ginger

1/2 English cucumber, thinly sliced

2 green onions finely chopped

1 TBSP. toasted sesame seeds

1. Soak wakame in warm water for about 5 minutes, then rinse well with cold water and cut into bite sized pieces.

2. Mix soy sauce, rice vinegar, sesame oil, agave and ginger together and tossed with sliced cucumbers and wakame.

3. Top with green onions and sesame seeds.

Great as an accompaniment with rice.

Eat Peace,

Tanya Petrovna
Executive Chef/Founder
Native Foods Cafe