Kale Hijiki Salad

Kale Hijiki Salad
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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. 
  • 1/4 cup toasted sesame oil
  • 2 -inch piece fresh ginger, peeled thinly and julienned
  • 2 tablespoon 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 ounce yuba, shredded (optional)
  • 3 tablespoon white sesame seeds, toasted
  1. 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.