Seaweed Salad

Seaweed is very healthy to eat. Most Koreans and Japanese cooks are using the dried seaweed for many of their recipes. I like to make kelp stock for my cooking, and cooked seaweed is perfect for this side dish. Serve this side dish with fish or meat.

Ingredients:
1/2 oz dried seaweed (whole or cut)
1/2 cucumber, sliced
1/2 small onion, sliced
1/2 carrot, shredded
Dressing ingredients:
2 tbs apple cider vinegar
1 garlic clove, minced
1/2 tbs sugar
1 tbs soy sauce
1 tsp Korean pepper powder
Directions:
Soak the seaweed in water until softened or use the leftover cooked seaweed after making seaweed stock. Cut into matchsticks or any shape that you like.
In a bowl, combine the dressing ingredients and mix well.
In another bowl, place seaweed, cucumber, carrot, and onions. Add dressing and mix well. Before serving, sprinkle 1 tbs roasted sesame seeds over the top. This salad can be refrigerated for weeks.