Seaweed Salad

• 10 g (¼ oz) mixed dried seaweed: wakame, hijiki, tenkusa, funori…you will find these in Japanese supermarkets, or use a selection of th

Place the seaweed in a large bowl of water and let the seaweed rehydrate according to the instructions on the packet. Drain it well. Peel and slice the white radish into 2 mm (1/16 in) rounds, then into 3 mm (⅛ in) matchsticks. Cut the cucumber in half lengthways, then into 3 mm (⅛ in) slices on the diagonal. Make the dressing by mixing all the ingredients together. Combine the seaweed, cucumbe