Seaweed Salad with Cucumber

Ingredients

• dried wakame seaweed
• rice vinegar
• lemon juice
• Umami Sauce 2.0
• tahini
• white miso paste
• Persian or English cucumbers
• sesame seeds

Instructions

1. In a bowl, combine the wakame with 2 cups (470ml) of room-temperature water.
2. Set aside for about 10 minutes to rehydrate.
3. In a separate medium bowl, combine the vinegar, lemon juice, Umami Sauce 2.0 (if using), tahini, and miso paste to make a dressing.
4. Blend well, then set aside.
5. Cut off and discard the ends of the cucumbers.
6. Cut the cucumbers in half, lengthwise, then cut them into thin half-moons.
7. Place the sliced cucumbers in the bowl of dressing.
8. Set aside.
9. Drain the wakame well, squeezing out any remaining water.
10. If the wakame is not already in small pieces, place it on a cutting board and cut into -inch (3-mm) strips.
11. Add the cut wakame to the bowl that contains the cucumber and dressing, and toss to combine.
12. When ready to serve, divide the salad among four small bowls and top with the sesame seeds.
13. This salad is best served immediately or on the same day that it is made.