A refreshing and flavorful salad combining seaweed with vibrant vegetables and a tangy dressing.
Soak the dried seaweed in warm water for about 5 minutes until rehydrated.
Ensure the seaweed is fully submerged to hydrate evenly.
Drain the seaweed and squeeze out any excess water. Cut into strips if necessary.
Use a clean kitchen towel to gently press out the water.
In a bowl, whisk together the rice vinegar, soy sauce, sugar, red pepper flakes, ginger, and garlic until the sugar dissolves.
Taste the dressing and adjust the seasoning to your preference.
Combine the seaweed, scallions, carrots, and cilantro in a serving bowl.
Mix gently to avoid bruising the vegetables.
Pour the dressing over the salad and toss to coat evenly.
Let the salad sit for a few minutes to absorb the flavors.
Sprinkle the toasted sesame seeds on top before serving.
Toast the sesame seeds in a dry pan for enhanced flavor.
Serve the salad fresh and enjoy.
Pair with a light main dish for a balanced meal.
