Gather the ingredients. Wakame can be found in most natural or health food stores, or in Japanese markets.
Fill a saucepan with water and bring to a boil.
When boiling, add the wakame, and then remove the pot from the burner.
Let stand until the wakame softens up, about 20 minutes.
While the wakame is softening, thinly slice the cucumber.
Thinly slice the scallions.
When the wakame has softened, drain and then rinse under cold water.
Squeeze out excess moisture, and place on a paper towel. Pat dry.
Using a knife, remove any tough ribs (such as this one)
When the tough ribs are removed, chop the wakame into think slices.
In a medium bowl, add 1/4 rice vinegar.
Add the juice of half a lime.
Add 1 tablespoon of miso.
Add 1 tablespoon of honey.
Grate in a tablespoon of fresh ginger.
Whisk everything well.
Add in 1 tablespoon of sesame oil.
Add 3 tablespoons of vegetable oil.
Whisk again, until well combined.
Mix in the cucumbers and scallions. Season with salt to taste.
Serve with toasted sesame sprinkled on top.