Begin by rehydrating the wood ear mushrooms according to the package instructions. Once they have expanded and softened, drain and rinse them thoroughly. Slice the mushrooms into thin strips and set aside.
Prepare the vegetables by julienning the carrot and cucumber and slicing the scallions. Please place them in a large mixing bowl.
In a small bowl, combine sesame oil, soy sauce, rice vinegar, sugar, minced garlic, grated ginger, and finely sliced red chili. This will be your dress.
Pour the dressing over the vegetables and add the wood ear mushrooms. Toss everything together until well coated.
Taste and adjust the seasoning with salt if necessary. Let the salad sit for about 10 minutes to allow the flavors to meld.
Before serving, sprinkle with chopped cilantro and toasted sesame seeds for added flavor and crunch.