Seaweed and Shiitake Mushroom Salad

Ingredients of dressing:

1. 2 tbsp Soy Sauce

2. 2 tbsp White Rice Vinegar

3. 2 tsp Palm Sugar

4. 2 tsp Sesame Oil

5. 2 tsp Ginger

6. 1 tbsp Coriander

Ingredients for salad:

1. 25g Dried Seaweed

2. 150g Mooli

3. 1 Large Carrot

4. 1/4 Cucumber

5. 100g Shiitake Mushrooms

6. 6 Spring Onions

7. 50g Beansprouts

8. 2 tbsp Sesame Seeds

9. 4 tbsp Mustard Cress

Directions:

1. Place the seaweed into a large bowl and cover with warm water. Set aside for 30 minutes to swell up.

2. Meanwhile shred the mooli and carrots. Deseed and thinly slice the cucumber. Thinly slice the shiitake mushrooms and spring onions.

3. Place the sesame seeds into a dry frying pan and toast over a high heat. Set aside to cool.

4. Prepare the dressing in a small jug: Whisking together the soy sauce, rice vinegar, palm sugar and sesame oil. Grate the ginger into the jug. Finely chop the coriander and add to the jug. Mix well to combined and set a side.

5. Rinse the seaweed with cold water and drain.

6. In a large bowl toss together the mooli, carrot, cucumber, shiitake mushrooms, beansprouts and seaweed. Slowly incorporate the dressing as you toss.

7. Serve topping with spring onions, sesame seeds and mustard cress.

8. Enjoy!

*Also works well serving the salad as a side to a light white fish (Plaice/ Seabass).