Raw Hijiki Salad

Black and beautiful, Hijiki has a wonderful hearty flavor and a chewy, spaghetti-like texture. It makes a wonderful salad year round. Warmed by soaking it in hot water in the winter months, and chilled as a summer salad. Pre-soak the Hijiki for 10 minutes, in hot or cold water depending on the time of year, before adding to salad. Hijiki salads look great with bright colored, vegetable-like red peppers, carrots or fresh greens such as spinach, watercress, or steamed broccoli.

Ingredients:
1 C Hijiki, soaked
2 C mixed, finely chopped or shredded dark greens, such as kale, collards, chard or spinach.

Dressing:
¼ raw Tahini
½ tsp fresh ginger, grated
1 T Ume vinegar (made from umeboshi plums)
2 T raw sesame, coconut or olive oil
1 dash cayenne powder
Nama Shoyu or wheat-free tamari or soy sauce, to taste

Directions:
Rinse the seaweed to remove crunchy, inedible sand or shells. Finely shred or slice greens, and squeeze and massage until well wilted. Toss soaked and drained Hijiki with the greens; add tahini, tamari, ginger, and sesame oil. Adjust seasonings, and serve. Delicious served with raw miso soup.