Wakame-And-Cucumber Salad

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2 ounces wakame seaweed

1/4 cup rice vinegar

1 tablespoon fresh lime juice

1 tablespoon yellow miso paste

1 tablespoon finely grated ginger

1 teaspoon honey

1/2 cup vegetable oil

1 teaspoon toasted sesame oil

salt, for seasoning

6 thinly sliced, small Persian cucumbers (or 1 large seedless cucumber)

2 thinly sliced scallions

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