Kale Hijiki Salad

Staff Writer
Kale Hijiki Salad
Kale Hijiki Salad
Hodo Soy

Kale Hijiki Salad

This nutrition-packed salad is light, refreshing, and addictive. To make it even more of a complete meal, top it with some grilled tofu, like this recipe, for a sweet and spicy marinade

4
Servings
Deliver Ingredients

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.

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.