Kale Hijiki and Yuba Salad

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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

  1. 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.
  2. Using the same pan, toss in drained hijiki and cook for one minute.  Cool.
  3. In a large bowl, toss finely shredded kale, cabbage and carrots with cooled hijiki, yuba strips and sauce mixture.
  4. Just before serving, toss in sesame seeds.  Serve at room temperature.

Serves: 4
Credits: Flavor Explosions

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