Here's a Japanese inspired salad that's great served hot or cold. It's an easy way to introduce sea vegetables to your diet; hijiki is lightly salty and harmonizes with the earthy greens. If you're looking for an even lighter flavor try arame instead of hijiki.

Kale & Seaweed Salad

Christian Leue

Servings/Yield

4 to 6

Category

Salad

Kale & Seaweed Salad

Ingredients

  • 3 Tbsp hijiki or arame, soaked in fresh water for a half hour

  • 2 Tbsp neutral oil (high heat sunflower is what I use)

  • 1 small onion, peeled and thinly sliced

  • 1 carrot, peeled, halved lengthwise, and chopped in thin slices

  • optionally - any other firm veggie scraps (I added sliced cauliflower stems that I had left over)

  • 1 bunch kale (I prefer lacinato for this), stemmed and chopped (reserve stems)

  • 2 Tbsp mirin (sweet rice wine)

  • 4 tsp shoyu (soy sauce)

  • Autre Shichimi or Yagenbori

  • Fresh lemon

Directions

  1. The seaweed will increase in volume as it soaks. Pour it out into a strainer, give it a rinse, shake dry, and set aside.

  2. In a large skillet or saute pan heat the oil over medium high heat, add the onions and cook for a couple minutes.

  3. Add the firm vegetables (carrots, kale stems, etc), and cook for 3-4 minutes more, until they begin to soften and brown in places.

  4. Add the hijiki, kale leaves, mirin, and shoyu, give it a good stir, and reduce the heat to medium.

  5. Cook, stirring occasionally, until the liquid is reduced to a sauce and all the vegetables are tender (this takes about 7-8 minutes usually, sometimes less or more depend on the moisture content of your veggies).

  6. Remove to a serving bowl and spice with Yagenbori or Autre Shichimi and a drizzle of fresh lemon juice. This dish can also be served cold or at room temperature.

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