Seaweed Salad

Ingredients:

• 1 ounce (30g) dried wakame seaweed
• 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15g) sugar
• 1 teaspoon (5ml) sesame oil
• 1/2 teaspoon (3g) grated ginger
• 1 tablespoon (10g) sesame seeds, toasted
• 1 small cucumber (about 150g), thinly sliced
• 1 scallion (10g), thinly sliced
• 1/2 teaspoon (2g) red pepper flakes (optional)

Instructions:

1. Place the dried wakame seaweed in a bowl and cover with warm water. Let it soak for 10-15 minutes until rehydrated.
2. While the seaweed is soaking, prepare the dressing by whisking together rice vinegar, soy sauce, sugar, sesame oil, and grated ginger in a small bowl until the sugar is dissolved.
3. Once the seaweed is rehydrated, drain it well and squeeze out any excess water. Chop the seaweed into bite-sized pieces if necessary.
4. In a large mixing bowl, combine the rehydrated seaweed, sliced cucumber, and scallion.
5. Pour the dressing over the seaweed mixture and toss gently to combine, ensuring all the ingredients are evenly coated.
6. Sprinkle the toasted sesame seeds and red pepper flakes (if using) over the salad and toss again lightly.
7. Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.

Notes:

This seaweed salad can be prepared up to a day in advance and stored in the refrigerator. Serve it as a refreshing side dish with sushi, sashimi, or grilled fish. For variation, try adding thinly sliced radishes or carrots for extra crunch.