In a large bowl, reconstitute the seaweed by submerging the seaweed in about 5 cups of water for at least 15 minutes.
Pick out the stray greens. Drain and rinse thoroughly. Give a gentle squeeze to drain of excess water. Place the mound on a cutting board and run a knife through it a few times to cut it to bite-sized pieces. Set aside back in the large bowl.
With a vegetable peeler, peel a few ribbons of the zucchini and carrot into the bowl.
In a small bowl, whisk together the ponzu, sugar, sesame oil, and a pinch of salt.
Add the dressing to the greens and toss to combine thoroughly.
Plate the salad and garnish with the crushed sesame seeds and a handful of the scallions.