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Ingredients

• 2 English cucumbers thinly sliced (may or may not be peeled depending on preference)
• 3/4 cup dried Wakame seaweed coarsely chopped  
• 1 Tbs minced garlic
• 1 tsp peeled fresh ginger finely grated
• 1 Tbs toasted sesame seeds
• 1 tsp sea salt
• 1/2 tsp pepper
• 1 Tbs brown sugar
• 1 tsp lemon juice
• 1 Tbs lite soy sauce
• 1/4 cup rice wine vinegar
• 1 tsp Asian sesame oil (dark brown in color) 

Method

Whisk together the sesame oil, vinegar, lemon juice, soy sauce, sugar, garlic, ginger, pepper and sea salt. Add seaweed into mixture, allowing it to become saturated and softened. Allow to chill while preparing the cucumbers.

Lightly toast sesame seeds over medium heat on a small fry pan. Watch closely to ensure that they do not burn. Immediately remove from heat and toss into dressing mixture.

Combine cucumbers, seaweed and dressing, tossing lightly until well blended. Refrigerate and chill for about an hour before serving.