Japanese Slaw with Yuzu Vinaigrette

• 10 g (⅓ oz.) hibiki seaweed
• 1 small clove of garlic

Soak the hibiki seaweed in iced water for 30 minutes. Peel the garlic, add to a pestle and mortar, then add a pinch of salt and mash into a fine paste. Add to the mayonnaise, season with pepper and set aside.

Cut the cabbage in half and then into quarters. Remove the outer leaves and hard core and slice on the finest setting on a Japanese mandoline (or into ultra-thin slices with a very