Superfood Recipe: Asian Cucumber and Sea Vegetable Salad

Asian Cucumber and Sea Vegetable Salad

This salad is refreshing and crunchy, with a subtle tangy punch. Ready In: 10 minutes

Ingredients, Makes 4 to 6 servings

For the dressing

3 tablespoons brown rice vinegar
2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
1 tablespoon evaporated cane sugar
1 tablespoon pickled ginger, finely chopped
1 teaspoon dried minced onion
½ teaspoon sea salt
2 teaspoons sesame seeds, plus more for garnish

For the salad

¼ cup dried wakame seaweed
2 hothouse cucumbers, cut into ¼-inch-thick rounds
½ cup shredded carrots

For recipe instructions please visit Forks Over Knives:

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