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Cover the dried seaweed with cold water and let it rehydrate for about 5 to 10 minutes. You can prepare the salad during this time. If you can get them, use cucumbers with little to none seeds, such as Japanese or Persian cucumbers. Slice them to your liking. Mix together the rice vinegar, erythritol, salt and soy sauce to form the dressing. Drain and squeeze out the excess liquid from the seaweed. Toss the seaweed and cucumbers in the dressing. Refrigerate until serving, preferably within an hour. Enjoy sprinkled with sesame seeds.
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