1. Soak the seaweed for 8 minutes and wash it till the water runs clear and all the sand and grit has been removed.
2. Drain the seaweed and place into a bowl.
3. Add the carrot, cucumber and peanuts.
4. Mix the dressing ingredients together.
5. Add the dressing to the salad and stir together, transfer to a serving bowl.
6. Tip: This salad lasts for days in the fridge and is better when made a day upfront so that the flavours can mingle.