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Vegetable Hiziki Salad with Tofu Garlic Dressing

Vegetable Hiziki Salad with Tofu Garlic Dressing

Serves 4 | Prep Time 10 minutes | Cook Time 10 minutes


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

1 Tbsp Eden Roasted Tahini


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, 3g fat (34% calories from fat), 9g protein, 6g carbohydrate, 3g fiber, 0mg cholesterol, 260mg sodium