Warm Wakame and Beet Salad With Cabbage

1-2 T dried wakame
1/4 head large cabbage
1 medium onion
3 cloves garlic
1 large beet or 1 can of beets
1-2 T sesame oil
2-3 T rice vinegar
1-2 T soy sauce or Tamari
Sesame seeds

In a small bowl, cover the wakame with water until it softens. Then drain and dice it.

Slice the cabbage, onion, and garlic thinly. If using a fresh beet, peel and grate it. If using canned beets, cut into julienne slices.

Heat the sesame oil in a deep skillet. Saute the onion until soft and a little brown, then add the garlic and cabbage. When the cabbage is starting to soften, stir in the beets, sesame oil, vinegar, and soy sauce. Heat through.

Serve garnished with plenty of sesame seeds.