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Asian Cucumber and Sea Vegetable Salad
Ingredients
  • subheading: 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
  • subheading: FOR THE SALAD:
  • ¼ cup dried wakame seaweed
  • 2 hothouse cucumbers, cut into ¼-inch-thick rounds
  • ½ cup shredded carrots
Steps
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