Wild Rice Crispy Seaweed Salad

Rinse 180 g wild rice in cold water and cook it according to the package directions. Drain it when many grains have split open and the centers are tender, then spread the cooked grains out and cool them completely. Cut 120 g red cabbage and 80 g carrot into thin strips of similar length. Thaw 100 g edamame and pat away its surface moisture. For the dressing, mix 1.5 tbsp soy sauce with 1 tbsp brown rice vinegar, 1 tbsp sesame oil, and 0.5 tsp minced garlic until the garlic is evenly dispersed. Put the cooled wild rice, cabbage, carrot, and edamame in a large bowl. Pour over the dressing and lift the mixture gently from the bottom so the raw vegetables are not pressed. Let the dressed salad stand for about 5 minutes, transfer it to plates, and sprinkle with 1 tsp sesame seeds. Add 25 g seaweed chips immediately before serving. Thoroughly draining and cooling the wild rice keeps hot liquid from entering the dressing, and drying the thawed edamame controls another source of water. Keep the seaweed chips separate until the last step because contact with the dressing softens them.