Seaweed Salad with Sesame Dressing

Rehydrate the dried wakame seaweed according to package directions. This usually involves soaking it in cold water for about 5-10 minutes until it expands. Drain well and gently squeeze out any excess water.

Cut the rehydrated seaweed into bite-sized pieces if necessary.

In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, and minced garlic.

Add the seaweed to the dressing and toss gently to coat evenly.

Refrigerate for at least 15 minutes to allow the flavors to meld. You can refrigerate it for longer, up to a few hours, for a more intense flavor.

Before serving, garnish with toasted sesame seeds and red pepper flakes (if using).