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Cucumber and Wakame Salad

Serves: 4
Time to prepare: 10 mins
Dietary requirements: Dairy-free, Egg-free, Vegan



  • 1 cup dry wakame, soaked for 10 minutes in filtered water, then rinsed and drained
  • 1 English cucumber, julienned
  • 2 tbsp toasted sesame seeds, to garnish


  • 1/4 cup brown rice vinegar
  • 3 tbsp wheat-free tamari
  • 2 tbsp toasted sesame oil
  • 1 ½ tbsp fresh lemon juice
  • 1 ½ tbsp fresh lemon juice
  • 1 ½ tablespoons pure maple syrup


1. In a bowl, toss the seaweed and cucumber together.

2. Make the dressing by throwing all of the ingredients in a jar, secure the lid, and shake vigorously until well combined.

3. Toss the dressing through the salad, and garnish with toasted sesame seeds.


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