japanese seaweed salad

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Seaweed

  Kelp, raw

  1 cup or 80g

• Salt

  Table

  1 tbsp or 18g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Honey

  1 tbsp or 21g

• Ginger root

  Raw

  1 tbsp or 6g

• Miso Paste

  Chikuma

  1 Tbsp or 18g

• Limes

  Raw

  1 fruit or 67g

• Rice wine vinegar

  1 tbsp or 15g

Directions

1. Bring a medium saucepan of water to a boil. Add wakame seaweed and remove the saucepan from the heat; let stand until softened, 20 minutes. Drain the wakame, rinse under cold water and pat dry. Remove any tough ribs from the wakame and thinly slice. In a medium bowl, whisk rice vinegar with lime juice, yellow miso paste and ginger, along with honey. Whisk in vegetable oil and toasted sesame oil and season with salt. Add the wakame along with cucumbers and scallions and toss well. Garnish with toasted sesame seeds and serve right away.

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