by Nomi Shannon
INGREDIENTS
· 1 cup hijiki (Japanese seaweed, needs to be soaked see instructions below)
· 2 cups grated yam or sweet potato
· 4 Tablespoons sunflower or pumpkin seeds or soaked seeds (optional)
· 1 Tablespoon sesame oil
· 2 teaspoons grated ginger
· 2 teaspoons tamari
· pinch of cinnamon
DIRECTIONS
To soak hijiki, place in a small bowl and cover with warm water. Let soak for 30 minutes; drain. Cover again with fresh warm water and let soak for another 30 minutes, drain.
In a small serving bowl, combine the soaked, drained hijiki, yam, seeds, ginger, oil,tamari and cinnamon. Gently toss the ingredients.
Serves 3-4
Note: Asian dressing can be used instead of the ginger, oil and Tamari, you can also use grated carrots instead of yam or sweet potato.
Find more recipes by Nomi Shannon.
