Kaisou Salada

1. 1

   Note use 1/8 ounce each dried wakame, dried arame, dried hijiki seaweeds.

2. 2

   Soak wakame 10 minutes in one bowl. Soak the arame and hijiki in the same bowl for 30 minutes.

3. 3

   Trim the hard end of the mushrooms and then cut ih half and seperate the stems.

4. 4

   Cut onions into long thin 1 1/2 inch strips then soak in cold water with the ice cubes to make them curl. Drain.

5. 5

   Slice the cucumber into thin half moon strips.

6. 6

   Cook the wakame and enoki in boilng water for 2 minutes. Then add the arame and hijiki for a few seconds. Immediately remove from heat. Drain and sprinkle with vinegar and salt while warm. Then chill.

7. 7

   Mix dressing. Arrange salad leaves in large bowl topped with cucumber. Add seaweed. Decorate with onion and serve with dressing.

* Per serving · 4 servings · Values may vary.