This is a very unique recipe and I believe it's the local Taiwanese dish. Not what you usually find in a Chinese restaurant. I think it's some kind of invention. Anyway, my mother usually makes this dish on a hot summer day. The texture reminds me of her jellyfish salad. We had this with braised eggplants, drunken prawns and, steamed Jasmine rice last night as the temp. was 25C! Spring is here!
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Assroted vegetable and Agar-Agar Salad

1/2 oz (15g) Agar-Agar
(1):
5 oz. (150g) shredded gherkin cucumber
2 1/2 oz. (75g) shredded carrot
2 1/2 oz. (75g) shredded carrot
2 1/2 oz. (75g) shredded ham (Not the Chinese ham, but westhern kind, usually a Virgina ham is used.)
(2): (rough guide)
1/2 t. salt
1 t. each: soft brown sugar, minced garlic
1 T. each: rice (white) vinegar, light sesame oil

Clip agar-agar in sections and soak 10 minutes in cold water until soft. Drain well.
Mix softerned agar-agar, (1) and (2) thoroughly.
Serve immediately or cold!

**Clear mung bean thread may be substituted for agar-agar. Shreded chicken or pork strips may be used for ham. Various vegetables may be used as desired. This is the kind of this to finish up leftover vegetables in my house.