I tend to gravitate toward smoothies + chocolate infused recipes when I’m at home and rarely make salads even if I have fresh lettuce on hand. But when I saw wakame at the grocery store last week, a craving for seaweed salad was born and I’ve been making it almost daily since then. It is refreshing, easy to make and can be stored in the refrigerator for up to three days.
Cucumber + Wakame Salad (serves 2)
3 strips of wakame
1 large cucumber
1 large carrot
Salad Dressing
juice of 1 lime
2 tbs. rice vinegar
2 tbs. maple syrup
one inch fresh ginger root, grated
splash of coconut aminos (optional)
1. Soak wakame in water for 15 minutes.
2. Meanwhile, grate carrot into long strips with vegetable peeler.
3. Thinly slice cucumber.
4. When wakame is done soaking, slice into long thin strips.
5. Place wakame + cucumber + carrot strips into a bowl.
6. Combine salad dressing ingredients in a bowl and mix with salad.
7. Enjoy!