Seaweed Salad

Place seaweed in a large bowl with 4-5 cups of cool water and let soak for 20-30 minutes. Add more water if necessary.

Thinly slice the unpeeled cucumber, lightly sprinkle with salt and place in colander to drain.

When the seaweed has fully re-hydrated, drain, toss with vinaigrette (recipe below), cucumbers, sesame seeds and crushed chili pepper.

Sprinkle the top with the scallions just before serving.

Light Asian Vinaigrette

½ c.rice vinegar
1 tsp. sesame oil
1Tbsp. sugar
2 tsp. dark soy sauce
1 Tbsp. Dashi (bonito stock)
¼ tsp. minced garlic
1 tsp. minced fresh ginger

Preparation:

Mix all ingredients well, adjusting to taste.