Ginger Dressed Hijiki Salad Recipes

GINGER-DRESSED HIJIKI SALAD

Steps:

• In a large salad bowl, mix the lettuce, watercress, and radish. Chop the hijiki coarsely a few times and sprinkle over the greens. Serve with the dressing.

JAPANESE GINGER SALAD

Steps:

• Combine the dressing ingredients in a blender jar or food processor and blend until smooth. Just before serving, place the lettuce and tomatoes in a large bowl and toss with the dressing.
• Note: If making this in advance, then make the dressing as above, cover, and chill. Toss with the lettuce and tomatoes just before serving.

JAPANESE GINGER SALAD

Steps:

• Combine the oil, soy sauce, vinegar, sesame seeds, ginger, onion, celery, sugar and ketchup in a blender or food processor and process until smooth.
• Drizzle the dressing over the salad greens in a salad bowl and toss to coat. Serve immediately.

HIJIKI RICE SALAD

Steps:

• Soak the hijiki in cool water for 1 hour, then drain it.
• Bring the water and 1/2 teaspoons salt to a boil in a medium saucepan, add rice. Turn heat down to low, and cover pan. Simmer rice 20 minutes.
• Whle rice simmers, cook the hijiki: In a saucepan, cover the hijiki generously with water. Simmer it over mdium low heat for 15-20 minutes, or until hijiki is tender. Drain and rinse hijiki under cold water.
• Now toast the sesame seeds in a small dry skillet over medium heat, shaking the pan occasionally, until they brown lightly. Move the seeds to a plate to cool.
• Mix the scallions, snow peas, and carrot in a large bowl. In a smaller bowl, combine the ginger, vinegar, honey, and oil, whisking to mix.
• Add the warm cooked rice to the vegetables. Add the cool hijiki and the vinaigrette. Toss well, add the sesame seeds, the remaining 1/4 teaspoons salt and pepper, if using. Toss again.
• Serve the salad warm, or chill it for 1 hour first. It will keep in the fridge, covered, for up to 3 days. Enjoy!
• For Vegan option use a Vegan sugar or honey sub.