Korean Cucumber-Radish Seaweed Vinegar Salad (4 servings)

Soak the dried seaweed in cold water for 10–20 minutes per package directions. Rinse thoroughly, drain and cut bite-sized.

Blanch seaweed for about one minute; rinse cold and squeeze dry. Thinly slice cucumber and radish.

Mix 4 tbsp vinegar, 1.5 tbsp sugar, 1/2 tsp garlic, 1/2 tsp salt and 1 tsp soy sauce until dissolved.

Toss seaweed and vegetables in dressing, finish with 1 tsp sesame seeds, serve immediately and chill leftovers.