Kale Hijiki and Yuba Salad

Yields: 4 Servings

From the Hodo Kitchen

A raw macerated kale salad, balanced with nutty sesame, salty hijiki and some ginger zing.

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Ingredients

• 3 oz yuba, cut into thin strips locate product

• ¼ cup toasted sesame oil

• 2-inch piece fresh ginger, peeled thinly julienned

• 2 tbsp liquid aminos

• 1/2 c dried hijiki, soaked in water for 10 minutes & drained

• 1 bunch Lacinato kale, trimmed, veins removed, shredded

• 1/2 small red lettuce, shredded

• 1 small carrot, shredded

• 3 tbsp white sesame seeds, toasted

Instructions

1. In a sauce pan over medium heat, place sesame oil and ginger and bring to a sizzle. Remove ginger and oil and place in a small bowl. Whisk in liquid amino.

2. Using the same pan, toss in drained hijiki and cook for one minute. Cool.

3. In a large bowl, toss finely shredded kale, cabbage and carrots with cooled hijiki, yuba strips and sauce mixture.

4. Just before serving, toss in sesame seeds. Serve at room temperature.