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

Name: 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; pepper

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Quick-cooked asparagus tossed with edamame, carrots, and hijiki, dressed with a zesty vinaigrette—refreshingly crisp and packed with flavor!

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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
pepper