Vibrant and highly nutritional salad packed with protein, minerals and vitamins.
- Salad ingredients
- 1 cup dry arame
- ½ cup dry hijiki
- 2 cups cucumbers, sliced horizontally, cut into quarters (about 3 cucumbers)
- 1 cup peeled, grated carrot (about 1 large carrot)
- 1 red, yellow or green pepper, destemmed, seeded, finely diced (about 1 large pepper)
- 1 tablespoon sesame seeds
- 1/2 cup alfa-alfa or other sprouts
- Dressing igredients
- 3 tablespoons peeled, grated ginger
- 1 tablespoon maple syrup or agave nectar
- 2 tablespoons soy sauce
- 3 tablespoons lemon juice, freshly squeezed
- ¼ cup olive oil
- 1 teaspoon toasted sesame oil
- Place the arame and hijiki in a medium bowl, and pour in enough water to completely submerge them. Let soak on the kitchen counter, until rehydrated and doubled in size, about 45 minutes.
- Prepare the dressing. Over a small sieve placed over a bowl, squeeze out as much juice from the grated ginger as you can. Discard the pulp.
- Mix in the maple syrup, soy sauce, lemon juice, and salt. In a slow stream, pour in the oils, and whisk until emulsified. Alternatively, place all dressing ingredients in a jar, secure with a lid, and shake vigorously, until combined. Set aside.
- Drain the sea vegetables through a sieve, and rinse well under cold running water. Squeeze out any excess water with your hands and set aside.
- Dry-toast the sesame seeds in a medium-size skillet over medium-high heat, stirring often, until they darken slightly and become fragrant, about 4–5 minutes.
- In a large bowl, toss the sea vegetables with the cucumbers, carrot, red pepper, and sprouts. Add the dressing and mix well.
- Serve in individual bowls sprinkled with the toasted sesame seeds and sprouts.
- To make this dish raw vegan: don’t toast the sesame seeds, and use agave nectar, nama shoyu and raw sesame oil.