Seaweed Salad

I love the colours in this salad. They always make an impact on a simple meal!

Ingredients

20 g dried seaweed (cut wakame)

1-2 black fungus – depending on size (optional)

1 Tbsp Sesame oil

1 Tbsp Soy sauce

1 ½ Tbsp rice wine Vinegar

1 Tbsp Sugar or honey

¼ tsp salt

1 cm minced or grated Ginger

 Method

Pour hot water over mushrooms, just cover them and soak for around 2 hours. Soak seaweed for around 10 minutes in hot water. Drain, and mix the Wakame and mushrooms (if using) with dressing, let stand at least for 1 hour. Add a julienned carrot and a couple of halved cherry tomatoes for colour.