1.5 ounces dried hiziki or wakame seaweed
3 tbsp fresh ginger, peeled and julienned
3 carrots, peeled and julienned
1/3 cup rice-wine vinegar
1 tbsp honey
1 whole cucumber, peeled, deseeded and julienned
1 large mango, peeled and julienned
2.5 ounces walnuts, toasted
2 tbsp sesame seeds, toasted
2 tsp lime juice
1 tbsp sesame oil
3 tbsp fresh cilantro leaves, chopped
1/4 cup mint leaves, shredded
1 1/4 tsp sea salt
Preparation
1. Rinse the wakame or hiziki seaweed in cold water, strain, cover generously with cold water, and set aside for 30 minutes to soften and rehydrate.
2. Bring a large pot of water to a boil.
3. Drain the seaweed and place it in the boiling water with the ginger. Boil for two minutes, add the carrots, boil for two minutes more, then drain and pat dry.
4. Transfer to a large bowl and, while still hot, add the vinegar, honey and a teaspoon and a quarter of salt. Mix and set aside to cool.
5. Once cool, stir in the remaining ingredients and serve