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Total Time
30mins
Prep 30 mins
Cook 0 mins

Based on a recipe from Cathy Luchetti’s book, The Hot Flash Cookbook. The recipe intro says, “This delicious deep-green seaweed salad combines white beans, crunchy radishes, and toasted hazelnuts in a mosaic of unusual tastes. An added plus: It is rich in iron and calcium.”

Ingredients Nutrition

Directions

  1. Soak the wakame in the water for about 15 minutes. Drain, slice off the tough ribs and discard; cut the tender parts into ½-inch squares. Toss with the beans and radishes in a large bowl and set aside.
  2. In small bowl, which together the vinegar, mirin or sherry, mustard, oil, and black pepper. Toss with the beans, radishes, and wakame.
  3. Sprinkle with the toasted hazelnuts.
  4. TOASTING AND PEELING HAZELNUTS:.
  5. Preheat oven to 350°F.
  6. Spread the nuts on a baking sheet and bake for about 10 minutes, or until toasted. Wrap the nuts in a towel and let steam for 1 minute. Rub the nuts with the towel to remove the skins, then cool.