Devil'S Salad

1. 1

   Soak hijiki seaweed in a bowl to make it soft and moist for 20 minutes and drain well.

2. 2

   Boil water in a small pan. Put hijiki, edamame, corn, chick bean, and carrot together into the boiling water and cook for 1 minute, and drain well.

3. 3

   Mix balsamic vinegar, extra virgin olive oil, soy sauce and root ginger in a bowl to make a dressing.

4. 4

   Pour the dressing into the vegetables and toss well.

* Per serving · 4 servings · Values may vary.

No additional tips available.