Mike's Hiyashi Seaweed Salad

Soak Wakame in warm water and cover for 5 minutes. Drain, rinse then squeeze out excess water in cheese cloth. If Wakame is uncut, cut into 1/2" wide strips.

Whisk together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is fully dissolved.

Add the seaweed, cucumbers, scallions, carrots and cilantro, tossing to combine well. Sprinkle salad with sesame seeds. Enjoy with most any Asian inspired dish!