Asparagus, Carrot and Hijiki Salad with Sesame-Mint Dressing recipe | PCC Community Markets

Ingredients

• Salt, for cooking asparagus
• 1 cup asparagus, tough ends removed and tender stalks cut into 1/3-inch pieces
• 1 cup shelled edamame beans
• 1/3 cup julienned carrots
• 2 tablespoons hijiki - rehydrated in hot water for 10 minutes, rinsed and drained
• 1 tablespoon black sesame seeds
• 1 1/2 tablespoons toasted sesame oil
• 3 tablespoons rice vinegar
• 1 teaspoon chili oil
• 2 tablespoons chopped fresh mint
• Salt and pepper, to taste