Ingredients:
For the Salad:

• 2 tablespoons dried Wakame kelp
• 1/2 cup cold water
• Cucumber, peeled and julienned
• 3 chopped Spring Onions
• Cherry Tomatoes cut in half
• Daikon, boiled and julienned (These are even tastier if you stew them in a Konbu stock)

For the Dressing:

• 2 tablespoons of light miso
• 1 teaspoon sugar
• 1/4 cup rice vinegar
• 1/4 cup good olive oil

Directions:

• I used dried pre-cut wakame from the Asian Market on Drury St.
• You need to reconstitute the wakame in the cold water for about 6 or 7 minutes
• Meanwhile you can make the dressing. I usually keep a few empty jars around the house for sauces. The easiest way to make this is to throw all of the dressing ingredients into a jar.
• Make sure the lid is tight and shake vigorously
• Shake the wakame dry and toss with the other salad ingredients
• When you are ready to serve drizzle the dressing over your salad