Wakame salad

Ingredients:

• 3/4 cup dried, chopped wakame seaweed
• 4.5–6 cups cold water for soaking
• 2 tbsp. l. rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon grated fresh ginger
• 0.5 tsp sugar
• 3/4 teaspoon coarse salt
• 1.5 tbsp dark sesame oil
• 1 small avocado
• 1 small carrot, peeled and grated (1/3 cup)
• 4 small red radishes, finely diced (about 1/2 cup)
• Special equipment: digital kitchen scale, measuring spoons, measuring cups, grater, knife, cutting board, large bowl, colander, clean kitchen towel, 2 small bowls, whisk, cling film, silicone spatula

Preparation:

1. Place the wakame in a large bowl and cover with water, adding more if necessary until the wakame is completely submerged. Soak until soft, about 10 minutes. Line a colander with a clean kitchen towel and set it aside.
2. Meanwhile, prepare the dressing.:
   
   In a small bowl, combine 1.5 tablespoons of rice vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of salt. Stir constantly, then drizzle in the sesame oil to emulsify.
3. Once the wakame is moistened, drain it in the prepared colander. Gather the edges of the towel to form a pouch, then twist the towel to squeeze out all the water. Wipe out the large bowl and return the wakame to it. Pour the dressing over the wakame and toss to coat. Cover and refrigerate until the seaweed is cool and the dressing is absorbed, at least 30 minutes or overnight.
4. When ready to serve, peel and dice the avocado into small cubes, 0.5–1 cm in size. Combine in a small bowl with the remaining 1.5 teaspoons of rice vinegar and the remaining 0.5 teaspoon of salt. Add the carrots and radishes, then gently toss the vegetables with the wakame and serve.