Quickly rinse the mekabu in a strainer under cold water, place in a bowl and cover with hot water. Soak for 10 minutes, drain and place back in the bowl. Cover with cold water and soak 5 minutes.
While the mekabu is soaking slice the vegetables and fruit, and place in a medium mixing bowl. When the mekabu is ready, drain well in a strainer and add to the mixing bowl. Combine the oil, vinegar and shoyu, mix and pour over the salad ingredients. Gently toss to mix. Serve.
5g fat (74% calories from fat),