Japanese Cucumber Salad

Dressing: 1/4 cup minus 1 Tbs of Nama Shoyu or tamari

                    1/8 cup Sesame Oil

                    11/2 tsp sesame seeds-- black, white or combination

                    1/4 cup water

                    1/8 tsp red pepper flakes

                    1clove garlic, minced

                    1 tsp minced ginger root

                    1/2 minced green onion

                    Juice squeezed from 1 of the cucumbers below

Salad:        2 large organic cucumbers--placed in Spiralizer & made into "angel hair: pasta

                    2 stalks celery--thin angled sliced

                    4 stalks asparagus-- cut very thin into lengthwise slices

                    1/4 -1/2 red pepper--julienne slices

                    1 carrot--thin julienne slices

                    1 green onion--thin angled slices

                    1/2 pkg of Sea Tangle Mixed Sea Vegetables or 2 Tbs arame, hiziki and kelp

                    (if using Sea Tangle, soak for a few minutes and rinse 3-4x to rinse off excess salt

Cut cukes in 1/2 or in thirds depending upon the length and place in a Spiralizer to make angel hair pasta.  Squeeze out cucumber juice and place in a separate bowl to mix for dressing. Mix with cucumber angel hair pasta with either Sea Tangle or arame, hiziki and kelp. Arrange sliced asparagus on a square plate or make into a square shaped boarder on any plate. Mix cucumber-seaweed combo with red pepper, carrots, celery and green onion.

For dressing mix together ingredients and shake in a jar. Can place in a squeeze bottle and mix with salad.

Sea Tangle Sea Vegetables available at www.kelpnoodles.com