Japanese Salad
Ingredients
- ½ cup of Hijiki
- 1 ¼ cups of radishes, sliced into very thin rounds
- 1 small cucumber, cut into thin sticks
- ½ teaspoon sea kelp
- ½ teaspoon chopped parsley
- ½ teaspoon Celtic Sea Salt
- ½ cup of beansprouts
- For the dressing
- 1 tablespoon of olive oil
- 1 tablespoon of toasted sesame oil
- 1 teaspoon tamari sauce
- 2 tablespoons rice vinegar or 1 tablespoon of wine vinegar
- 1 tablespoon of mirin
Instructions
- Soak the Hijiki in a bowl of cold water for 10-15 minutes until rehydrated. Drain, rinse under cold running water and drain again. It should almost triple in volume.
- Place the Hijiki in a saucepan of water. Add the beansprouts, honey, sugar, salt. Bring to a boil, then reduce the heat and simmer for about 30 minutes or until tender.
- Meanwhile, make the dressing. Place the olive oil and sesame oils, tamari sauce, vinegar and mirin in a bowl or screw-top jar. Stir or shake thoroughly to combine.
- Arrange the Hijiki in a shallow bowl or platter with radishes, cucumber and beansprouts. Pour over the dressing and toss lightly.
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Dr. Kasia Kines, DCN MS MA CN CNS
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