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Hijiki Salad
Prep Time
15 min
Cooking Time
15 min
Servings
4
![Image-empty-state.png](https://static.wixstatic.com/media/d1bab0_8ff57885aadd43f582f3ab6dd84e44f1~mv2.jpg/v1/fill/w_567,h_567,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/Image-empty-state.jpg)
Ingredients
Salad:
1 cup hijiki, washed, soaked 3-5 minutes
1/4 cup onions, sliced in half-moons
1/4 cup sweet corn
1/2 cup Chinese cabbage, sliced in 1” diagonals
1/4 cup broccoli, cut in small flowerettes
1/4 cup red radish, sliced in thin rounds
water
tofu dressing
Tofu Dressing:
1/4 pound tofu
1/4 small onion, grated
1/4 tsp umeboshi paste
2 Tbsps water
1/2 Tbsp chopped scallions
Steps
Salad:
Boil the vegetables separately in 1 inch of water in the following order: onions, corn, Chinese cabbage, broccoli, and radishes. Remove each vegetable group and allow to drain and cool.
When cool, either mix together with the hijiki or arrange the ingredients attractively in a bowl, keeping each ingredient separate from the others.
Serve with tofu dressing.
Tofu Dressing:
Puree onion, umeboshi, and water in a suribachi.
Puree the tofu in a hand food mill and add to the suribachi. Puree until creamy.
Remove and place in a serving bowl. Garnish with scallions.
Author/Source
Michio and Aveline Kushi
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