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Vegetable Hiziki Salad with Tofu Garlic Dressing
Serves 4 |
Prep Time 10 minutes |
Cook Time 10 minutes
Ingredients
Salad Vegetables
2 Tbsp Eden Hiziki, washed
1 cup broccoli florets, blanched 2 minutes and remove skins
1 cup cauliflower florets, blanched 2 minutes
4 large red radishes, quartered and blanched 1 minute
1/4 cup carrots, julienned, blanched 1 minute
Tofu Garlic Dressing
1/2 pound organic extra firm tofu, rinsed and drained
1/2 cup cold water
1 clove garlic, chopped
1 1/2 tsp fresh chives
or dried chives
1/2 tsp organic maple syrup
1 tsp organic lemon juice concentrate
or 1 T. freshly squeezed lemon juice
2 1/2 tsp Eden Organic Brown Rice Vinegar
1 1/2 tsp Eden Ume Plum Vinegar, or to taste
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Directions
Place the hiziki in a small saucepan with cold water just to cover. Cover the pan and bring to a boil. Reduce the flame and simmer for 10 minutes. Pour into a strainer and rinse under cold water. Drain and place in a salad bowl with the blanched vegetables. Toss to mix.
To prepare the dressing, place all ingredients in a blender and puree until smooth and creamy. Place the dressing in a serving dish. Spoon over the salad when served.
Nutritional Info
Per serving:
85 Calories,
3g Fat (34% calories from fat),
9g Protein,
6g Carbohydrate,
3g Fiber,
0mg Cholesterol,
260mg Sodium
Related Recipes
American, Eastern, Gluten-Free, Good/High Fiber, Good/High Protein, Japanese Food, Low Fat, Macrobiotic, Salad, Sea Vegetables, Vegan, Vinegars, Wheat-Free
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