Devil's Salad

"The name of this salad comes from devil food cake because of the color of Hijiki seaweed. It's black! Though it sounds scary, this salad is so nutritious. Also you can enjoy the color and the mariage of balsamic vinegar and soy sauce."
 
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photo by Nohoko photo by Nohoko
photo by Nohoko
Ready In:
25mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • Soak hijiki seaweed in a bowl to make it soft and moist for 20 minutes and drain well.
  • Boil water in a small pan. Put hijiki, edamame, corn, chick bean, and carrot together into the boiling water and cook for 1 minute, and drain well.
  • Mix balsamic vinegar, extra virgin olive oil, soy sauce and root ginger in a bowl to make a dressing.
  • Pour the dressing into the vegetables and toss well.

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Reviews

  1. Great recipe. Healthy and fun to eat. I multiplied it by four. I did use only half the soy sauce and less ginger. I wanted something a bit more delicate tasting. I also could not understand why one would cook up the edame with their shells. Are they edible? So I shelled it before cooking. Thanks for posting
     
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RECIPE SUBMITTED BY

My name is Nohoko. I am from Japan and have lived in Kentucky with my husband for two years. This is my first time to live in the US and I enjoy my life as a homemaker – especially I love to spend my time for cooking. When I came to Kentucky, I was surprised that my husband ,who had stayed alone for more than four years because of his job, increased his total cholesterol gradually up to 217 (which was almost reaching the upper limit of normal value 219) although he was not obese at all (5.7 ft /137 lb). Since then, my first priority in cooking has been to reduce his cholesterol and finally it fell down to 197 at the timing of medical check-up this May (the chart of his cholesterol is availabe in the first entry of my blog↑if interested). Also we have not made any doctor’s appointments since I came here and my weight has not changed (5.5 ft /112 lb). I believe the secret to reduce my husband’s cholesterol and keep us healthy was Japanese style home cooking my mother taught me from my childhood. As you may already know, Japanese cooking is simple, without lots of seasonings – with the exceptions of soy sauce. Key ingredients are fish, and noodles, soy and soybeans, seaweed, and vegetables. When I decide a dinner menu, there are only three basics I stick to – 1. Eat seaweed every day 2. Eat brown rice every day 3. Eat fish (which contain Omega 3 a lot) twice a week at least Though my husband and I were born in Japan, our generation grew up eating more meat than fish and loves to try various kinds of international cuisines. I am happy if I can introduce and share my recipes I fused my Japanese style cooking into international flavors.
 
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