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Kale Hijiki Salad Recipe
Apr 11, 2012 @ 4:17 PM
Posted by
Daily Value: 12%
Servings: 4
Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 231Daily Value: 12%
Servings: 4
Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 18g | 27% |
| Saturated | 2g | 12% |
| Carbs | 18g | 6% |
| Fiber | 5g | 19% |
| Sugars | 6g | 0% |
| Protein | 5g | 10% |
| Sodium | 67mg | 3% |
| Calcium | 199mg | 20% |
| Magnesium | 66mg | 16% |
| Potassium | 617mg | 18% |
| Iron | 3mg | 17% |
| Zinc | 1mg | 7% |
| Vitamin A | 9311IU | 186% |
| Vitamin C | 141mg | 236% |
| Thiamin (B1) | 0mg | 13% |
| Riboflavin (B2) | 0mg | 10% |
| Niacin (B3) | 1mg | 7% |
| Vitamin B6 | 0mg | 24% |
| Folic Acid (B9) | 48µg | 12% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 467µg | 583% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 7g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1/4 cup toasted sesame oil
- 2-inch piece fresh ginger, peeled thinly and julienned
- 2 tablespoons liquid amino
- 1/2 cup dried hijiki, soaked in water for 10 minutes, then drained
- 1 bunch lacinato kale, trimmed, veins removed, shredded
- 1/2 small head red cabbage, shredded
- 3 ounces yuba, shredded (optional)
- 3 tablespoons white sesame seeds, toasted
DIRECTIONS
In a sauce pan over medium heat, warm the sesame oil and ginger and bring to a sizzle. Remove the ginger and oil and place in a small bowl. Whisk in the liquid amino. Using the same pan, toss in the drained hijiki and cook for 1 minute, then allow to cool. In a large bowl, toss the shredded kale, cabbage, and carrots with the cooled hijiki, yuba strips, if using, and sauce mixture. Just before serving, add the sesame seeds. Serve at room temperature with grilled tofu on top, if desired.
Recipe Details
Servings: 4Special Designations: Healthy
