Prep time:15
Servings:6-8
Ingredients
1/4 cup honey
1/4 cup rice vinegar
1/4 cup rice vinegar
1/8" thick slice of fresh ginger root, minced
1/3 cup carrot grated or ribbons {cut with veggie peeler}
3 - 6 strands Wakame seaweed, soaked and cut in thin strips
1 large english cucumber grated or ribbons {cut with veggie peeler}
1/3 cup toasted, raw, or black sesame seeds {combination is nice too!}
Preparation
Soak Wakame in warm water.
Combine first 3 ingredients to allow ginger to permeate the vinegar while you slice the cucumber and grate the carrots.Toss vegetables with the vinegar mixture as you drain and cut the Wacame - toss into salad.Cover and refrigerate for 3 - 4 hours. Just before serving sprinkle with seasme seeds
Nutritional FYI...
Wakame seaweed health benefits are: high in calcium, iron, iodine, phosphorous, potassium, and vitamins A and B.
You can find quality sea vegetables at most specialty food stores. To ensure food safety, look for small companies that bear the USDA Organic label or use the word “wild” on the package.
