1 Medium English Cucumber
4 tbsp Dehydrated Wakame (Seaweed)
1 tsp Sea Salt
3 tbsp Rice Vinegar or Apple Cider Vinegar
1/16 tsp stevia
1/4 tsp Tamari or Soy Sauce (Tamari for gluten-free option)
1/2 tsp Sesame Oil
1 tsp White Sesame Seeds
- Place 4 tbsp dried wakame seaweed in a bowl. Break the wakame into smaller bite size pieces if they are not pre-cut. Pour warm water to completely cover the wakame by at least a couple inches. Dried wakame soak up a lot of water. Check in a few minutes and add more water if necessary to ensure all the wakame are submerged. It takes about 15 minutes to rehydrate.
- In the meanwhile, slice 1 medium English cucumber into thin slices. You can use a knife or mandolin.
- Mix 1 tsp sea salt evenly with the sliced cucumbers. Let it rest in a bowl for about 10 minutes. The cucumber will release the excess juice through osmosis.
- Combine rice vinegar or apple cider vinegar, Stevia, Tamari or soy sauce, and sesame oil in a bowl to make the dressing.
- Squeeze out the excess cucumber juice, and strain away excess water from the rehydrated wakame. Discard the water used to rehydrate wakame.
- Place strained cucumber and wakame in a bowl, pour over the dressing, and garnish with black and white sesame seeds.