Asparagus, Carrot and Hijiki Salad with Sesame-Mint Dressing
This crunchy springtime salad has a terrific umami from the seaweed and toasted sesame oil, brightened with fresh mint and sweet carrots.
- Salt, for cooking asparagus Add to list
- 1 cup asparagus, tough ends removed, tender stalks cut into 1/3-inch pieces Add to list
- 1 cup 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
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 water generously with salt 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 asparagus with a paper towel and then mix in a bowl with 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.