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Edamame, Carrot and Hijiki Salad

1 cup Edamame Beans -- purchase frozen and thaw
2 tablespoons Mint, fresh -- chopped
1/3 cup Carrots -- julienned
2 tablespoons Hijiki -- rehydrated in hot water for 10 minutes, strained
1/2 cup Cucumber -- diced


1 1/2 tablespoon Sesame oil, toasted
3 tablespoons Rice Vinegar, seasoned
1 teaspoon Chile oil
1 tablespoon Orange zest -- from one orange
Salt -- to taste

Mix all salad ingredients together in a bowl. Whisk salad dressing ingredients and let marinate with vegetables and edamame for about 30 minutes before serving. Taste for salt and pepper and adjust as needed.