Light Seaweed, Cucumber, Carrot Salad with Sesame Seed Dressing

Soak your seaweed in water for about 15 minutes until it’s reconstituted. Drain water and with your hands, squeeze out all the excess water from the seaweed. Transfer seaweed to a large bowl. With scissors, cut seaweed into bite size pieces.

Julienne slice your carrot and cucumber. Add these vegetables to the seaweed.

Prepare your dressing. In a small bowl, add rice vinegar, sesame oil, olive oil, lemon juice, salt, pepper and toasted sesame seeds. Mix well.

Add dressing to your seaweed salad and toss well, so all the dressing covers the salad. Because salad should be cool, not room temperature, chill it in refrigerator for 30 minutes before serving it.

Serves 4-6.