'Japanese Cooking: Contemporary & Traditional' by Miyoko Nishimoto
Schinner

Wakame Salad with Japanese Style Dressing

Per serving:
Approximately 1 to 2 tbsp dried, chopped wakame soaked in 1/4 cup
water
Reconstitue the wakame in the water for 10 minutes. it will swell and
come to life. Drain.

Create a leafy salad of lettuce, tomatoes, grated carrots, cucumbers,
red onions etc and top with the wakame. Pour on Wa Fu dressing:
mix together
1/2 cup soy sauce,
1/3 cup unrefined sugar or sweetener,
add 3/4 cup rice wine vinegar,
1 tbsp sesame oil,
1 tbsp toasted sesame seeds.