1. Soak hijiki seaweed in a bowl to make it soft and moist for 20 minutes and drain well. 2. Boil water in a small pan. Put hijiki, edamame, corn, chick bean, and carrot together into the boiling water and cook for 1 minute, and drain well. 3. Mix balsamic vinegar, extra virgin olive oil, soy sauce and root ginger in a bowl to make a dressing. 4. Pour the dressing into the vegetables and toss well. ---------------------------------------------------------------------------
Nutrition
Ingredients
