Kale Hijiki And Yuba Salad

1. 1

   In a sauce pan over medium heat, place sesame oil and ginger and bring to a sizzle. Remove ginger and oil and place in a small bowl. Whisk in liquid amino.

2. 2

   Using the same pan, toss in drained hijiki and cook for one minute. Cool.

3. 3

   In a large bowl, toss finely shredded kale, cabbage and carrots with cooled hijiki, yuba strips and sauce mixture.

4. 4

   Just before serving, toss in sesame seeds. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.