(adapted from Super Natural Cooking by Heidi Swanson)
This power salad contains dried hijiki, a type of seaweed. Hijiki has a strong fish flavor and may not be available at your local market. If it is too strong or you can't find it, make the salad without.
Serves 6
1 lb. shelled frozen edamame
1/2 c. good olive oil
1/4 c. rice vinegar
1 1/2 Tbls. light miso
1 clove garlic, minced
1 Tbls. honey
1 daikon radish
1 carrot
1 cucumber, peeled and diced
5 handfuls of a mix of spinach and watercress
1 (15 oz) can soybeans
Kosher or sea salt
Add edamame to a pot of boiling, salted water. Cook for about 4 minutes, drain and run under cooled water.
To make the dressing, whisk the rice vinegar, miso, minced garlic, honey and olive oil in small bowl until thick and creamy. Season to taste with a pinch of salt.
Peel the radish and carrot with a vegetable peeler to make long shavings and then cut into matchsticks. Drain and rinse soybeans. Wash spinach and watercress and mix with hijiki, edamame, daikon, and carrots. Toss with dressing to lightly coat. Serve from the bowl or put onto a nice platter.
