# What You Need:
→ Seaweed
01 - 1 oz dried wakame seaweed
→ Vegetables & Aromatics
02 - 1 small cucumber, thinly sliced
03 - 1 small carrot, julienned
04 - 2 scallions, thinly sliced
→ Dressing
05 - 2 tbsp toasted sesame oil
06 - 1 ½ tbsp rice vinegar
07 - 1 tbsp low-sodium soy sauce or tamari
08 - 1 tbsp freshly grated ginger
09 - 1 tbsp maple syrup or honey
10 - 1 tsp toasted sesame seeds
11 - ½ tsp chili flakes
→ Garnish
12 - 1 tbsp toasted sesame seeds
13 - 1 tbsp chopped fresh cilantro or parsley
# Directions:
01 - Place dried wakame 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 - Combine rehydrated seaweed, sliced cucumber, julienned carrot, and sliced scallions in a large mixing bowl.
03 - Whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, sesame seeds, and chili flakes in a small bowl until emulsified.
04 - Pour dressing over salad and toss gently until all ingredients are evenly coated.
05 - Transfer to serving bowl and sprinkle with additional toasted sesame seeds and fresh cilantro or parsley. Serve immediately or refrigerate 15–30 minutes for enhanced flavor.
