Refreshing Seaweed Salad

Ingredients

• Mixed seaweed (2 cups, rehydrated)
• Cucumber (1, thinly sliced)
• Carrot (1, julienned)
• Red bell pepper (1, thinly sliced)
• Green onions (2, chopped)
• Fresh ginger (1 teaspoon, grated)
• Garlic (1 clove, minced)
• Honey (1 tablespoon)
• Soy sauce (2 tablespoons)
• Rice vinegar (1 tablespoon)
• Sesame oil (2 tablespoons)
• Toasted sesame seeds (1 tablespoon, for garnish)

Instructions

1. Start by rinsing the mixed seaweed under cold water to remove any excess salt. If using dried seaweed, soak it according to package instructions until rehydrated, then drain well.
2. In a large mixing bowl, combine the rehydrated seaweed, cucumber, julienned carrot, sliced red bell pepper, and chopped green onions. Toss gently to mix the vegetables evenly.
3. In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, minced garlic, and grated ginger until well combined. This dressing will bring a harmonious balance of flavors to your salad.
4. Pour the dressing over the seaweed and vegetable mixture. Toss gently to ensure that all the ingredients are evenly coated in the dressing.
5. Sprinkle toasted sesame seeds on top for added flavor and crunch.
6. Serve the seaweed salad chilled for the best flavor. It can be prepared in advance and stored in the refrigerator for up to 2 days.