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Kale and Hijiki Salad
- 1 lb kale
- 2 tablespoons dried hijiki, soaked in 1 cup warm water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 medium cloves garlic, pressed
- ½ tablespoon minced fresh ginger
- 1 tablespoon extra virgin olive oil
- salt and white pepper to taste
- 2 tsp sesame seeds
- Soak hijiki while preparing rest of ingredients.
- Fill bottom of steamer with 2 inches of water.
- While steam is building up, slice kale leaves into 1/2-inch slices, and cut again crosswise. Cut stems into 1/4-inch slices and let both leaves and stems sit for 5 minutes to bring out their hidden health benefits.
- Chop garlic and let sit for at least 5 minutes.
- Place chopped kale in steamer and steam for no more than 5 minutes.
- While kale is steaming, whisk together soy sauce, garlic, minced ginger, olive oil, salt, and pepper.
- Squeeze excess water from the hijiki, then add it to the dressing.
- In a bowl, toss kale with the dressing and then sprinkle with sesame seeds.
Hijiki Rice Salad
- 1 ounce dried hijiki seaweed (about 1 cup)
- 2 ¼ cups water
- ¾ teaspoon salt
- 1 cup uncooked basmati brown rice
- 2 tablespoons toasted sesame seeds
- 4 scallions, minced
- 1 ½ cups snow peas, cut into thin julienne strips
- 1 small carrot, grated
- 1 teaspoon fresh ginger, grated
- ¼ cup rice vinegar
- 1 teaspoon honey
- 2 tablespoons olive oil
- fresh ground black pepper (optional)
- Soak the hijiki in cool water for 10 minutes, then drain.
- Bring the water and 1/2 teaspoon salt to a boil in a medium saucepan, add rice. Turn heat down to low, and cover pan. Simmer rice 20 minutes.
- While rice simmers, cook the hijiki: In a saucepan, cover the hijiki generously with water. Simmer it over medium 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.
Serves 4 as a side dish