Wakame Salad

Wakame Salad
1 2-inch segment fresh gingerroot
1 tablespoon rice vinegar
1 tablespoon tamari
1 tablespoon toasted sesame oil
1 tablespoon rice syrup or honey
1/8 teaspoon white pepper, or to taste
1/3 teaspoon crushed red pepper flakes, or to taste
2 1/2 cups soaked (20 minutes), rinsed, and drained
wakame, cut into 1/4-inch strips
6 scallions, very thinly sliced (white parts only)
1 tablespoon sesame seeds, toasted

Grate gingerroot. Squeeze ginger over a small bowl to extract juice; discard pulp. To the ginger juice, add rice vinegar, tamari, toasted sesame oil, rice syrup or honey, white pepper, and red pepper flakes. Whisk together until smooth.

In a medium bowl, combine wakame and scallions. Add dressing, and mix with hands to combine. Add sesame seeds, and refrigerate for several hours to let flavors blend.
Nutrition information per serving: Calories 91; Protein 2 g; Carbohydrates 11 g; Total Fat 4.7 g; Saturated Fat 0.7 g; Cholesterol 0 mg; Sodium 410 mg; Fiber 1 g