Asparagus, Carrot and Hijiki Salad with a Sesame-Mint Dressing
Serves: 4
Ingredients
PreparationIngredients
- 1 cup asparagus, tough ends removed, tender stalks cut into 1/3-inch pieces Add to list
- 1 cup organic shelled edamame beans Add to list
- 1/3 cup julienned carrots Add to list
- 2 tablespoons hijiki, rehydrated in hot water for 10 minutes, rinsed and drained Add to list
- 1 tablespoon black sesame seeds Add to list
Sesame-Mint Dressing
- 1 1/2 tablespoons toasted sesame oil Add to list
- 3 tablespoons rice vinegar Add to list
- 1 teaspoon chili oil Add to list
- 2 tablespoons chopped mint Add to list
- Salt to taste Add to list
Preparation
Have a bowl of ice water ready to "shock" asparagus after it has been cooked. Bring a small pot of water to a boil. Season the water generously and cook asparagus just until it turns bright green, about 2 minutes. Scoop out asparagus or pour through a colander and then plunge into ice water for a minute to set the color and stop the cooking. Drain and dry the asparagus with a paper towel and then mix in a bowl with the edamame, carrots, rehydrated hijiki and black sesame seeds.
Whisk together salad dressing ingredients in a bowl or shake up in a jar and toss with asparagus mixture. Taste for salt and pepper and adjust as needed. Serve.
Recipe by , PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.
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