Sea Vegetable Salad


Ingredients

 

For the pickled cherries:

1 cup sour cherries, pitted and halved

½ cup vinegar, preferably apple cider vinegar

3 tablespoons agave nectar

 

For the sweet miso dressing

½ cup white miso

1/3 cup agave nectar

¼ cup soy sauce

¼ cup sesame oil

¼ cup lemon juice

¼ cup chopped ginger

 

For the salad

1 ounce dried wakame

1 ounce dried hijiki

1 ounce dried arame

1 large cucumber, peeled, seeded, and julienned

2 large beets, peeled and julienned

1 medium dakion radish, peeled and julienned

2 tablespoons black sesame seeds

2 tablespoons white sesame seeds

½ sheet dry nori

1 green onion, white and 1 inch of green very thinly sliced

 

  Preparation

 


In separate bowls, soak the sea vegetables in water until soft. Wait five to ten minutes to drain off the water. The hijiki and wakame may take up to 20 minutes. Drain the sea vegetables, using your hands, squeeze out as much of the water as possible. Roughly chop the wakame into smaller pieces. Place the sea vegetables in a large bowl and add the cucumber, beets, radish, and pickled cherries.  Add about half of the dressing to the vegetables and toss gently to combine. Sprinkle with the green onion and both black and white sesame seeds.