# What You’ll Need:
→ Seaweed
01 - 1 ounce dried wakame seaweed
→ Vegetables & Aromatics
02 - 1 small cucumber, thinly sliced
03 - 1 small carrot, julienned
04 - 2 scallions, thinly sliced
→ Dressing
05 - 2 tablespoons toasted sesame oil
06 - 1 ½ tablespoons rice vinegar
07 - 1 tablespoon low-sodium soy sauce or tamari
08 - 1 tablespoon freshly grated ginger
09 - 1 tablespoon maple syrup or honey
10 - 1 teaspoon toasted sesame seeds
11 - ½ teaspoon chili flakes
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - 1 tablespoon chopped fresh cilantro or parsley
# Directions:
01 - Place dried seaweed in a bowl and cover with cold water. Soak for 7–10 minutes until fully rehydrated and tender. Drain well and squeeze out excess water thoroughly.
02 - In a large bowl, combine the rehydrated seaweed, sliced cucumber, julienned carrot, and sliced scallions.
03 - In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, sesame seeds, and chili flakes until well blended.
04 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
05 - Transfer to a serving bowl. Sprinkle with additional sesame seeds and chopped cilantro or parsley. Serve immediately or refrigerate for 15–30 minutes to allow flavors to meld.
