Cucumber-Seaweed Salad

Name: Cucumber-Seaweed Salad
Yield: 4 servings
Ingredients: 1 3/4 ounce dried wakame seaweed, cut into 1-inch pieces; 1 2 cucumbers, peeled, seeded, and diced; 1 2 tablespoons apple cider vinegar; 1 1 1/2 tablespoons coconut aminos; 1 1 tablespoon extra-virgin olive oil; 1 Juice of 1/2 small lemon; 1 1/2-inch piece of fresh ginger, peeled and grated; 1 Pinch of fine sea salt

From the kitchen of Carly

Tender wakame meets crisp cucumber in this bright, tangy salad. A ginger-spiked dressing of lemon, apple cider vinegar, and coconut aminos brings it all together. Light, refreshing, and ready in minutes. Perfect as a side or light lunch.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13/4 ounce dried wakame seaweed, cut into 1-inch pieces
12 cucumbers, peeled, seeded, and diced
12 tablespoons apple cider vinegar
11 1/2 tablespoons coconut aminos
11 tablespoon extra-virgin olive oil
1Juice of 1/2 small lemon
11/2-inch piece of fresh ginger, peeled and grated
1Pinch of fine sea salt

Instructions

In a bowl, soak the wakame in warm water for 5 to 10 minutes. Drain in a colander. Combine the seaweed and cucumber in a bowl. In another bowl, whisk together the vinegar, coconut aminos, olive oil, lemon juice, ginger, and salt. Toss the vegetables with 2 tablespoons dressing. Taste and add more dressing if desired.