Mika’s Vegan Seaweed and Cucumber Salad
4 cups wakame seaweed, soaked for 10 minutes and then rinsed and drained
2 cups cucumber, julienned
1 tablespoon gomasio or sesame seeds, for garnishing Dressing:
3 tablespoons wheat-free tamari
4 tablespoons brown rice vinegar
2 tablespoons cold pressed sesame oil
4 teaspoons fresh lemon juice
2 teaspoons freshly minced ginger
3 teaspoons agave nectar
1. Mix together the seaweed and cucumber in a large bowl.
2. To make the dressing, throw all the ingredients in a blender and pulse a few times until well combined. Or just gently beat with a whisk or fork.
3. Toss the dressing through the salad and garnish with some gomasio or plain sesame seeds.
Source of recipe: I post this simple little Japanese seaweed salad in honor of my friend Mika.