Seaweed salad

Yields four small servings

• 30 gram dried seaweed (I like to use for example Nippon Shokken’s Mixed Seaweed)
• 1 tablespoon rice vinegar or lemon juice
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce
• 1 tsp sugar
• 1/2 teaspoon finely grated ginger or galangal
• 1 tablespoon toasted sesame seeds
• Fish sauce or salt to taste
• 1 small red onion, chalotte or large spring onion, trimmed and finely chopped or sliced
• fresh chili, to taste, deseeded and finely sliced
• Fresh coriander to garnish

1. Soak the seaweed in plenty of cold water for five to ten minutes.
2. Combine all the other ingredients in a bowl.
3. Drain the seaweed and squeeze out excess water.
4. Toss with the dressing and garnish with fresh coriander