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, soaked in warm water 15 minutes, 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
• 1 Tbsp EDEN Roasted Sesame Tahini
Directions
Place hiziki in a small saucepan with cold water to cover. Cover pan and bring to a boil. Reduce heat and simmer 10 minutes. Pour into a strainer and rinse under cold water. Drain and place in a salad bowl with blanched vegetables. Toss to mix.
To prepare the dressing, place 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: 77 calories, 4g fat (39% calories from fat), 7g protein, 6g carbohydrate, 2g fiber, 0mg cholesterol, 100mg sodium