Ginger Miso Cucumber Salad

2 large English cucumbers, sliced into ribbons
1 1/2 cups frozen shelled edamame, defrosted
2 medium carrots, julienned
1 Tbsp toasted white and/or black sesame seeds
1 sheet of Nori, cut into 1 inch strips - optional
Sutter Buttes Ginger Miso Vinaigrette

Place prepared cucumbers, edamame and carrots in a large bowl.
Pour enough vinaigrette over vegetables to coat - taste and add more vinaigrette as needed.
Sprinkle with sesame seeds and Nori if using.