Carrot Hijiki Salad with Sweet Miso Dressing
Serve this mineral-rich salad at your next potluck or holiday gathering.
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Cooking tools:
- Microplane
- Garlic press
- Grater
- Chef's knife
- Cutting board
- Skillet
- Measuring cup
- Measuring spoon
- Whisk
- Mixing bowl
- Colander
- Saucepan
- Spoon
- Tongs
Ingredients
- ¼ cups hijiki seaweed
- 1 pound carrots, grated (about 4 cups)
- 4 green onions, sliced into thin rounds
- ½ cups cilantro, chopped
- ¼ cups sesame seeds, toasted
- 3 tablespoons toasted sesame oil
- 3 tablespoons brown rice syrup
- 2 tablespoons gluten-free miso
- 2 tablespoons brown rice vinegar
- 1 tablespoon wheat-free tamari (or coconut aminos)
- 2 teaspoons hot pepper sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, crushed
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