Clay's Kitchen : Fungus and Algae Recipes (Mushrooms and Seaweed Recipes)

Fungus and Algae Recipes (Mushrooms and Seaweed Recipes)

Imperial Salad

⅓ cup hiziki — dried seaweed
⅔ cup warm water
3 cup mushrooms, sliced
½ cup celery, diced or sliced on angle
2 green onions, sliced on angle
4 cup bean sprouts, wash and spin dry
1 cup carrots, shredded
1 cup cabbage, grated finely
1 recipe ginger cashew sauce (see below)

For Garnish:
½ cup cashew pieces, toasted lightly
¼ cup cilantro leaves

Soak hiziki in water for 10 to 15 minutes (until soft). Rinse and drain a couple of times. Prepare vegetables and put into a large bowl. Toss the ginger cashew sauce into vegetables until well coated. Refrigerate and garnish with toasted cashews and cilantro.

ginger Cashew Sauce

Servings: About 1 cup

2 tablespoons cashew butter
3 tablespoon. fresh lemon juice
1 tablespoon soy sauce or tamari
1 ½ tablespoon fresh ginger, skinned and chopped
¼ teaspoon hot pepper sauce
½ teaspoon toasted sesame oil
2 teaspoon honey

Blend until smooth and creamy. Serve over Imperial Salad or other Asian noodle or seaweed salads.

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