Wakame and Cucumber Salad

Ingredients:

• 2 oz wakame seaweed 
• 1/4 cup rice vinegar
• 1 tbs fresh lime juice 
• 1 tbs yellow miso paste 
• 1 tbs finely grated ginger 
• Stevia 
• 1/2 cup vegetable oil 
• 1 tsp toasted sesame oil salt, for seasoning 
• 6 thinly sliced, small Persian cucumbers (or 1 large seedless cucumber) 
• 2 thinly sliced scallions

Directions:

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

Vegan/Veg/DF

Borrowed from FoodandWine