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Ingredients
Method
- 10g dried hijiki seaweed
- A variety of veg (lettuce, cucumber, onions) julienned
- For the Dressing
- 3 anchovy fillets
- 2 tbsp veg oil
- 1 tbsp white wine vinegar
- Pinch of sugar
- Pepper
- Soak the seaweed in warm water for 10 mins, then drain and dry with kitchen paper. Meanwhile, soak the vegetables in water for 5 mins, drain and pat dry
- Mix the dressing ingredients together in a small bowl. Mix the seaweed and vegetables in a salad bowl, and drizzle over the dressing to serve.
10 mins
4 serving
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