# Needed Ingredients:
→ Seaweed
01 - 1 oz dried mixed seaweed (wakame, hijiki, or arame)
→ Vegetables
02 - 1 small cucumber, thinly sliced
03 - 1 small carrot, julienned
04 - 2 scallions, thinly sliced
→ Dressing
05 - 3 tablespoons ponzu sauce
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon soy sauce or tamari for gluten-free
08 - 1 tablespoon toasted sesame oil
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon sugar or maple syrup
11 - 1 teaspoon chili flakes, optional
→ Garnish
12 - 2 tablespoons toasted sesame seeds
13 - 1 tablespoon thinly sliced red chili, optional
# Steps:
01 - Place dried seaweed in a bowl and cover with cold water. Let soak for 10 minutes or according to package instructions until fully rehydrated. Drain thoroughly and squeeze out excess water.
02 - In a large mixing bowl, combine the rehydrated seaweed, sliced cucumber, julienned carrot, and sliced scallions.
03 - In a separate small bowl, whisk together ponzu sauce, rice vinegar, soy sauce, sesame oil, grated ginger, sugar, and chili flakes if using until well combined and smooth.
04 - Pour the prepared dressing over the seaweed and vegetable mixture. Toss gently to ensure all components are evenly coated with dressing.
05 - Transfer the salad to a serving platter or individual bowls. Sprinkle generously with toasted sesame seeds and sliced red chili if desired.
06 - Serve the salad chilled or at room temperature according to preference.
