Cooling Cucumber Seaweed Salad Recipe

Ingredients

1/4 cup rice vinegar

1/4 cup honey

1/8" thick slice of fresh ginger root, minced

1 large english cucumber sliced paper thin

1/3 cup carrot,grated

3 - 6 strands Wakame seaweed, soaked and cut

Toasted sesame seeds

Preparation

Soak Wakame in warm water Combine first 3 ingredients to allow ginger to permeate the vinegar while you slice the cucumber and grate the carrots.Toss vegetables with the vinegar mixture as you drain and cut the Wacame - toss into salad.Cover and refrigerate for 3 - 4 hours. Just before serving sprinkle with seasme seeds