A raw macerated kale salad, balanced with nutty sesame, salty hijiki and some ginger zing.
¼ cup toasted sesame oil
2-inch piece fresh ginger, peeled thinly julienned
2 Tablespoons liquid amino
½ cup dried hijiki, soaked in water 10 minutes, drained
1 bunch Lacinato kale, trimmed, veins removed, shredded
½ small red lettuce, shredded
1 small carrot, shredded
3 Tablespoons white sesame seeds, toasted
3 oz yuba, cut into thin strips
- In a sauce pan over medium heat, place sesame oil and ginger and bring to a sizzle. Remove ginger and oil and place in a small bowl. Whisk in liquid amino.
- Using the same pan, toss in drained hijiki and cook for one minute. Cool.
- In a large bowl, toss finely shredded kale, cabbage and carrots with cooled hijiki, yuba strips and sauce mixture.
- Just before serving, toss in sesame seeds. Serve at room temperature.
Credits: Flavor Explosions