Asparagus, Carrot and Hijiki Salad with Sesame-Mint Dressing | PCC Natural Markets

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Asparagus, Carrot and Hijiki Salad with Sesame-Mint Dressing

Serves: 4

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This crunchy springtime salad has a terrific umami from the seaweed and toasted sesame oil, brightened with fresh mint and sweet carrots.


  • Salt, for cooking asparagus Add to list
  • 1 cup asparagus, tough ends removed and tender stalks cut into 1/3-inch pieces Add to list
  • 1 cup shelled edamame beans Add to list
  • 1/3 cup julienned carrots Add to list
  • 2 tablespoons hijiki - rehydrated in hot water for 10 minutes, rinsed and drained Add to list
  • 1 tablespoon black sesame seeds Add to list

Sesame-Mint Dressing

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Have a bowl of ice water ready to "shock" asparagus after it has been cooked. Bring a small pot of water to a boil. Season water generously with salt and cook asparagus just until it turns bright green, about 2 minutes. Scoop out asparagus or pour through a colander and then plunge into ice water for a minute to set the color and stop the cooking. Drain and dry asparagus with a paper towel and then mix in a bowl with edamame, carrots, rehydrated hijiki and black sesame seeds.

Whisk together salad dressing ingredients in a bowl or shake up in a jar and toss with asparagus mixture. Taste for salt and pepper and adjust as needed. Serve.

Recipe by Becky Selengut, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.

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