Rinse 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 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.
Per serving - 60 calories, 5 g fat (74% calories from fat), 1 g protein, 3 g carbohydrate, 1 g fiber, 0 mg cholesterol, 315 mg sodium