Spicy Cucumber and Seaweed Salad with Toasted Peanuts

Rehydrate the wakame seaweed according to package directions. Drain well and squeeze out excess water.

In a small skillet, toast the peanuts over medium heat for 3-5 minutes, or until fragrant and lightly browned. Watch carefully to avoid burning. Let cool slightly and then roughly chop.

In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, red pepper flakes, grated ginger, and minced garlic.

Add the sliced cucumber and rehydrated wakame seaweed to the bowl with the dressing. Toss gently to coat.

Add the toasted peanuts to the salad and toss again.

Garnish with toasted sesame seeds before serving.