Purslane Cucumber Seaweed Salad
Ingredients
- 1 cup purslane finely chopped
- 1 english cucumber halved and thinly sliced
- 1 yellow bell pepper finely diced
- 5 sheets nori seaweed cut in half lengthwise, then cut into 1/4" strips
- 1 Tbsp. rice vinegar
- 1 tsp. dark sesame oil
- 2 tsp. toasted sesame seeds
- 1/4-1/2 tsp. black sea salt to taste
Instructions
- In a large bowl, combine purslane, cucumber, bell pepper and nori seaweed strips. Stir to combine.
- Mix rice vinegar and sesame oil in a small bowl, then pour over salad.
- Add sesame seeds and salt. Mix and serve or chill.