Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes
Vegetable Hiziki Salad with Tofu Garlic Dressing

Ingredients

  • Salad Vegetables
  • 2 Tbsp Eden Hiziki, washed, soaked in warm water 15 min., drained
  • 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 Brown Rice Vinegar
  • 1 1/2 tsp Eden Ume Plum Vinegar, or to taste

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 Information

Per serving - 85 calories, 3 gram fat (34% calories from fat), 9 gram protein, 6 gram carbohydrate, 3 gram fiber, 0 milligram cholesterol, 260 milligram sodium

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