Hijiki Kale Salad

Hijiki Kale Salad

If you’re not familiar with seaweed, hijiki is delicious introduction that pairs well with kale. Sea vegetables are an excellent addition to a healthy diet providing a good source of iron and iodine. This sturdy salad will keep for 2-3 days in the fridge. If you’re open to using toasted sesame oil, sub half for more intense flavor.

6 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons tamari
1 teaspoon mirin, to taste
1 – 2 teaspoons ginger, minced

  • Whisk ingredients and set aside to enhance flavor.

1 bunch of curly kale, torn
1 cup of mushrooms, sliced
1 cup of almonds, soaked 8 hours
¼ cup hijiki (or arame)

1 small carrot, grated
2 green onions, thinly sliced
Avocado, sliced or diced
Optional: sesame seeds

  • Prep vegetables and toss into a large bowl. Pour desired amount of dressing over salad and stir to coat evenly. Allow to marinate for at least 30 minutes.
  • Before serving add grated carrot, green onions and avocado. Garnish with sesame seeds.

Note: I made this again, substituting broccoli florets for half the kale. Super yum!

Share, Email or Print this...
Share on Facebook
Tweet about this on Twitter
Email this to someone
Print this page

Leave a Reply

Your email address will not be published.