Seaweed salad

Seaweed Salad. Photo / Ian Jones

Makes 3 cups

1/4 cup karengo, hydrated in warm water
1/4 cup wakame, hydrated in warm water
1/4 Chinese long cabbage, shredded
2 spring onions, finely sliced
1/2 cucumber, peeled
60ml brown rice vinegar (I recommend Ceres Organics)
1 tsp toasted sesame oil
2 tsp caster sugar
2 tbsp toasted black and white sesame seeds

1 Drain the seaweed well - a salad spinner is a great aid for this.

2 In a mixing bowl, mix all other ingredients and serve.