Dec 18th, 2009
Hijiki and Edamame Salad
There’s been a bag of shelled edamame in my freezer for what feels like forever and getting back into making recipes for this blog seemed like a good opportunity to use it. The ingredients in this salad are pretty high on the list of “power foods” – edamame, soybeans, hijiki (a sea vegetable), miso, unpasteurized honey and spinach – lots of antioxidants, minerals and other essential nutrients.
I had a bag of dulse in the cupboard and so I used that instead of the hijiki, and next time I would increase the amount. The salad came together easily and the dressing too. I will definitely make the creamy miso dressing again for other salads.
I really like recipes that call for “handfuls” of greens since I tend to always try to sneak in more veggies than specifically called for. I used a whole clamshell of baby spinach and could still have gotten away with more. The recipe makes plenty of dressing so no need to skimp on any of the salad components. I’d never bought daikon before and standing in front of the bin full of various sizes in the grocery store looking for the 1/2 daikon that the recipe calls for was a bit tricky, but here, to a certain degree, size doesn’t matter. The daikon and a carrot are shredded and then sliced into matchsticks (a step I skipped) so add as much as you like.
All in all, a pretty tasty and healthy recipe. Definitely a do-again!
