Sunkissed Kelp

[Ingredients]
1 cup dried kelp strips (or fresh kelp if available)
1 medium-sized cucumber, thinly sliced
1 medium-sized carrot, julienned
1/2 red bell pepper, thinly sliced
1/4 cup chopped fresh cilantro or parsley
1 tablespoon toasted sesame seeds (optional)
<Dressing>
3 tablespoons soy sauce or tamari (for a gluten-free option)
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup (for a vegan option)
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon lime juice
Pinch of red pepper flakes (optional, for a subtle heat)

[Instructions]
If you are using dried kelp, start by soaking the kelp strips in cold water for about 15-20 minutes until they soften. Drain and rinse them before using. If you have fresh kelp, rinse it thoroughly and cut it into thin strips.
In a large mixing bowl, combine the softened kelp strips, sliced cucumber, julienned carrot, sliced red bell pepper, and chopped cilantro or parsley.
In a separate bowl, whisk together the dressing ingredients: soy sauce (or tamari), rice vinegar, honey (or maple syrup), sesame oil, grated ginger, minced garlic, lime juice, and red pepper flakes (if using).
Pour the dressing over the kelp and vegetable mixture, and toss everything together until well combined and evenly coated.
Sprinkle toasted sesame seeds on top for added texture and flavor, if desired.
Serve the Sunkissed Kelp as a refreshing and nutritious appetizer or side dish.


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