Land and Sea Vegetables with vinegar

pinch of sea salt
85g carrots in thin rounds
85g cauliflower in florets
55g sugar pea snaps or French beans
30g bean-sprouts
30g wakame soaked for 3-5 minutes and cut into small pieces

Dressing:
4 tbsp brown rive vinegar
1 tbsp shoyu
1 tbsp water

Boil each vegetable in turn (separately), carrots 2-3 minutes, cauliflower 2-3 minutes, peas or beans 1-2 minutes.
After each vegetable has been boiled spread it our on a plate to cool.
Place all the vegetables and the wakame in a bowl,
mix the dressing and pour over before serving.