15g wakame seaweed (dried)
4 tbsp white wine vinegar
2 tbsp agave nectar or honey
4 tbsp soy or tamari sauce (or you can use coconut aminos)
1 large cucumber, halved along its length, de-seeded and cut into thin slices
1 tbsp sesame oil
For garnish:
1 tsp white sesame seeds
1 tsp black sesame seeds