Emerald Sea Salad

• 2 cups dried wakame seaweed
• 1 cup dried arame seaweed
• 2 tablespoons toasted sesame oil
• 2 tablespoons brown rice syrup
• 1 tablespoon tamari or 1 tablespoon soy sauce
• 12 teaspoon white pepper
• 14 cup sesame seeds (I used black and white)

1. Soak Wakame in enough warm filtered water to reconstitute it.
2. About 5 minutes.
3. It should be soft.
4. Drain it well and pat dry.
5. Remove any tough stems and discard.
6. Cut the sea veggies into strips.
7. Soak the Arame the same as the Wakame.
8. Drain and pat dry.
9. Combine the Wakame and Arame in a medium size bowl.
10. Make your dressing.
11. In a small bowl mix the vinegar, sesame oil, rice syrup, tamari or soy sauce and pepper.
12. Add to the sea veggies and toss to coat.
13. Stir in the sesame seeds.
14. Cover and refrigerate until chilled.
15. You can serve this over a green salad if you like.
16. Bon Appetit!

arame seaweed, sesame oil, brown rice syrup, soy sauce, white pepper, sesame seeds

Taken from www.food.com/recipe/emerald-sea-salad-284463 (may not work)