Ingredients:

  • 1 cup dried wakame seaweed (approximately 15g)
  • 1 cup shredded carrots (approximately 120g)
  • 1/2 cup cucumber, thinly sliced (approximately 75g)
  • 1/4 cup radishes, thinly sliced (approximately 40g)
  • 2 green onions, chopped
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 teaspoon honey (5g)
  • 1 teaspoon toasted sesame seeds (5g)

Instructions:

  1. Place dried wakame in a bowl and cover with warm water. Soak for about 10-15 minutes until rehydrated. Drain and gently squeeze excess water.
  2. Shred carrots, slice cucumber and radishes, and chop green onions.
  3. In a mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and sesame seeds until combined.
  4. In a large bowl, mix the rehydrated wakame, shredded carrots, cucumber, radishes, and green onions.
  5. Pour the dressing over the seaweed and vegetable mixture. Toss gently to coat.
  6. Let the salad sit in the refrigerator for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature.