Hiziki is so nutrient-packed, I call it rocket fuel in a cup. Loaded with calcium, vitamin C, iron, folic acid, magnesium, and other vitamins and minerals, hiziki helps create strong bones, lustrous hair, healthy blood, and smooth organ function. In this salad, hiziki’s strong flavor is complemented by the rich sesame
dressing.
Ingredients
Salad
- 1 teaspoon avocado oil
- ½ cup dried hiziki, rinsed 2 to 3 times, soaked in water for 5 minutes, until tender, and drained
- Organic soy sauce, to taste
- Mirin, to taste
- ½ small leek, rinsed well and thinly sliced
- 1 carrot, julienned
- 1 cup julienned winter squash
- ¼ cup organic corn kernels (fresh or frozen)
Creamy Sesame Dressing
- ¼ cup sesame tahini
- 1 lemon juice
- 1 lime juice
- 1 to 2 teaspoons brown rice syrup
- 1 teaspoon mirin
- ½ teaspoon soy sauce
- ¼ cup tan sesame seeds, lightly toasted, for garnish
How to Make It
-
To make the Salad
- Heat the oil in a small skillet over medium-high heat and stir in the hiziki. Season lightly with soy sauce and mirin. Spread the hiziki evenly over the skillet and add enough spring or filtered water to cover halfway. Bring to a boil, uncovered, then reduce the heat to low and simmer, covered, for 15 minutes.
- Add the leek, carrot, squash, and corn. Cover and continue to simmer until the vegetables are tender, about 15 minutes more. Uncover, raise the heat to high, and cook away any remaining liquid. To make the Dressing
- Whisk the tahini, lemon juice, lime juice, brown rice syrup, mirin, and soy sauce in a bowl until smooth. Add the dressing to the hiziki mixture and toss until well combined. Stir in the sesame seeds and transfer to a serving plate. Serve warm.
