Ingredients
- 2 ounces wakame seaweed
- 1/4 cup grain vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon yellow miso paste
- 1 tablespoon finely grated ginger root
- 1 teaspoon honey
- 1/2 cup vegetable oil
- 1 teaspoon toasted sesame oil
- salt, for seasoning
- 6 thinly sliced, small Persian cucumbers (or 1 large seedless cucumber)
- 2 thinly sliced scallions
Steps to make this recipe
- Bring a medium saucepan water to some boil. Add wakame seaweed and take away the saucepan in the heat let stand until softened, twenty minutes. Drain the wakame. rinse under cold water and pat dry. Remove any tough ribs in the wakame and thinly slice. Inside a medium bowl, whisk grain vinegar with lime juice, yellow miso paste and ginger root, together with honey. Whisk in vegetable oil and toasted sesame oil and season with salt. Add some wakame together with cucumbers and scallions and toss well. Garnish with toasted sesame seeds and serve immediately.
Contributed By Kacie Loparto Photo Kate Mathis Printed April 2011