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

Name: Kale & Seaweed Salad
Yield: 4
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

Rated 5 stars by 2 readers

Servings/Yield

4 to 6

Author:

Christian Leue

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

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Directions

The seaweed will increase in volume as it soaks. Pour it out into a strainer, give it a rinse, shake dry, and set aside.
In a large skillet or saute pan heat the oil over medium high heat, add the onions and cook for a couple minutes.
Add the firm vegetables (carrots, kale stems, etc), and cook for 3-4 minutes more, until they begin to soften and brown in places.
Add the hijiki, kale leaves, mirin, and shoyu, give it a good stir, and reduce the heat to medium.
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).
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.

Recipe Note

Variations & Ideas:

Can't find good dried seaweed near you but want the flavor? Try adding some of the Lula N41 blend while cooking the onions.

Some fun additions include: shelled edamame, pickled pearl onions, sliced water chestnuts, cooked pasta, and perlini mozzarella (the tiny ones).

Leftovers will keep for about a week in the fridge, and are also a great way to quickly add cooked veggies to other preparations, such as: a seafood stew, a macaroni and cheese casserole, or a gratin.