1 small shallot
1 large organic cucumber
1/2 red pepper, julienned
1 1/2 TSP arame seaweed
Soak the arame in cold water and let it sit for 15 min. Drain and rinse.
Thinly slice the cucumbers. Transfer the slices to a serving bow and add the julienned pepper in the serving bowl.
Stir all of the remaining ingredients in the serving sbowl and mix with your hands, until well incorporated.
Cooking with Seaweed by Julie Hatfield