Oriental style salads

Uri made these, at my request, catering to me since the Doctor told me I have to sit and keep my foot elevated:

Warm Hijiki, Carrot & Shitake Salad

½ cup hijiki seaweed (soaked in warm water for 20 min)
1 tbsp oil
3 carrots sliced julienne
10 dried Shitake mushrooms cut thinly (soaked in warm water for 20 min)
2 tbsp sugar
1 tbsp mirin
2 tbsp rice vinegar
2 tbsp soy sauce

1. Strain hijiki well (keeping the water for step 2). Warm oil in pan and lightly sauté. Add carrots and mushrooms, and continue sautéing for an additional 2 minutes.
2. Add ½ cup of the hijiki water and the sugar, mirin, vinegar and soy sauce. Continue until the sauce thickens.
3. Garnish with green onion.

Raw Cauliflower and Asian Pecan Salad

1 fresh cauliflower
50 grams asian pecans, chopped
3 tbsp sugar
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
Splash of Tabasco
Fresh ground black pepper

1. Separate the cauliflower to it’s smallest heads. Add pecans.
2. In a small bowl mix all other ingredients. Pour onto cauliflower.
3. Let stand for at least 30 min., for tastes to soak through.