Japanese Seaweed Salad

Instructions

1. Rehydrate the seaweed
   Place the dried wakame in a large bowl of cold water and soak for 5-10 minutes until fully rehydrated. The seaweed will expand significantly. Drain thoroughly in a colander and gently squeeze out excess water.
2. Prepare the dressing
   In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and grated ginger until the sugar dissolves completely. Set aside to allow flavors to meld.
3. Slice the seaweed
   If the rehydrated seaweed pieces are too large, use kitchen scissors to cut them into bite-sized pieces, removing any hard stems if present.
4. Combine ingredients
   In a medium bowl, combine the seaweed, cucumber slices, julienned carrots, and half of the sliced green onions. Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
5. Chill and marinate
   Cover the bowl and refrigerate for at least 10 minutes (or up to 1 hour) to allow the flavors to develop and the salad to chill thoroughly.
6. Garnish and serve
   Just before serving, sprinkle with toasted sesame seeds, remaining green onions, and red pepper flakes if using. Toss lightly one more time and transfer to individual serving dishes.