Anti Aging Salads Recipe
Health
Benefits of Seaweed :
The Japanese diet is thought to be a key factor in the nation's famous
longevity diet and low incidence of diseases, such as cancer and heart
disease. This salad is a fine example of the traditional Japanese idea
of eating : look after your appetite and your health at the same time.
Seaweed is a nutritious, alkaline food and rich in fiber. Moreover, it
has no calories.
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Ingredients :
Serves 4
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5g /
1/8oz each dried wakame, dried arame
and dried hijiki seaweeds
-
about 130g / 4½oz enoki mushrooms
-
2 spring onions (scallions)
-
a few ice cubes
-
½ cucumber, cut lengthways
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250g / 9oz salad leaves
For the marinade :
-
15ml / 1 tbsp rice vinegar
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6.5ml / 1¼ tsp salt
For the dressing :
-
60ml / 4 tbsp rice vinegar
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7.5ml / 1½ tsp toasted sesame oil
-
15ml / 1 tbsp shoyu (ordinary soy sauce)
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15ml / 1 tbsp dashi stock
-
2.5cm / 1in piece fresh root ginger,
grated
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Method :
-
Soak the wakame for 10 minutes in one
bowl of water, and the arame and hijiki for 30 minutes in another.
-
Trim the hard ends of the enoki stalks,
then cut in half and separate the stems. Cut the spring onions into
thin 4cm / 1½in long strips lengthways. Soak the latter in cold water
with a few ice cubes to make them curl up. Drain. Slice the cucumber
into thin half-moon shapes.
-
Cook the wakame and enoki in boiling
water for 2 minutes, then add the arame and hijiki for just a few
seconds. Remove them from the heat immediately. Drain and marinate with
vinegar and salt while still warm. Chill in the refrigerator.
-
Mix the ingredients for the dressing in a
mixing bowl. Arrange the mixed salad leaves in a large bowl and heap up
the cucumber, then add the seaweed and enoki mixture. Decorate with
spring onion strips and serve with the dressing.
Nutritional Facts :
Per portion :
Energy
16kcals/69kJ
Protein 1.2g
Fat, total 0.7g
saturated fat
0.1g
Carbohydrate 1.4g
of which sugars
1.3g
Fiber 1g |
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