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Cucumber and Arame Salad

Makes nine servings    

4 cucumbers, peeled and thinly sliced
1/2 cup finely chopped red onion
1/2 cup reconstituted Arame seaweed (about 2 tbs.)
2 cups tear drop or cherry tomatoes
1 tsp. toasted sesame seeds
1/4 cup minced parsley
1 tbs. chiffonade (fine shreds) mint
2 tsp. minced fresh garlic
1 cup rice wine vinegar
1 tsp. sesame oil
1 tsp. sriracha chili sauce
1 tsp. honey

In a mixing bowl combine cucumbers, onions, drained seaweed, tomatoes and sesame seeds.

In a separate mixing bowl whisk together parsley, mint, garlic, vinegar, sesame oil, sriracha and honey. Pour dressing over cucumbers and toss gently.

Per serving:
Calories 30; Protein 1 g; Total Fat .5 g; Saturated Fat 0 g; Carbohydrates 6 g; Dietary Fiber 1 g;