Marinated Seaweed and Zucchini Salad

Cut carrot (300 g) into thin strips and zucchini (300 g) into thin half-moons. Pour hot water over wakame (25 g) for 20 minutes, then drain, rinse with boiled water, and squeeze lightly.

Mix the vegetables and seaweed in a bowl. Add chopped garlic (7 g), ginger (7 g), sesame (20 g), apple cider vinegar (20 g), olive oil (15 g), salt (6 g), and black pepper (2 g).

Mix well, transfer to a jar, cover, and refrigerate for 12 hours. Store the salad for 7-10 days in the refrigerator.