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Seaweed Soba Salad
½ cup hijiki (measure dry)
7 tbs. salad oil
7 tbs. shoyu
3 tbs. sugar
1 pkg. (.25 oz) wakame
4 oz. radish sprouts
1 bunch watercress
½ Maui onion
2 tbs. lemon juice
Soak hijiki in warm water and cover for 20 minutes. Rinse, drain and squeeze to remove liquid. In skillet, heat 1 tbs. oil. Stir in hijiki, 1 tbs. shoyu, 1 tbs. sugar and cook until liquid is absorbed; set aside.
Soak wakame in cold water for 15 minutes. Drain, chop and set aside.
Cut off roots of sprouts and watercress. Rough chop watercress. Thinly slice onion. Prepare soba according to package instructions.
In small bowl combine remaining oil, shoyu, lemon juice, and sugar.
Place soba in small bundles in large serving dish. Top with sprouts, watercress, onions, hijiki and wakame. Toss with sauce just before serving.
Layered Soba Salad
2 pkg. soba, cooked, drained
1 cup sea salad
romaine lettuce, 1” slices
watercress, 1” slices
kaiware (daikon sprouts) pickled
Maui onion, thinly sliced
bean sprouts
5 shiitake mushrooms
shoyu
sugar
ginger, grated
ginger, slivered
imitation crab
kamaboko, matchstick cut
1 cup hijiki Soak hijiki and shiitake separately for 20 minutes in warm water. Then drain and slice shiitake and chop the hijiki. Stir fry in oil and season with shoyu, sugar and grated ginger.
Layer remaining ingredients in order listed in desired amounts.
Chill and serve with either dressing below.
Regular dressing:
¾ cup oil
¾ cup shoyu
4 tbs. sugar
6 tbs. lemon juice
1 tbs. sesame oil
1 tbs. grated daikon
Low fat dressing:
¾ cup low sodium shoyu
6 tbs. sugar
4 tbs. lemon juice
1 tbs. sesame oil
1 tbs. grated daikon ENJOY! |
